Best 6 String Bean Salad Recipes

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In the realm of summer salads, the string bean salad stands out as a refreshing and vibrant dish that bursts with flavor. This delectable salad showcases the crisp texture of tender string beans, or green beans, harmoniously blended with an array of other fresh vegetables and herbs. Dressed in a tangy vinaigrette that tantalizes the taste buds, this salad is a symphony of flavors and textures that will elevate any picnic, barbecue, or potluck gathering.

The recipes presented in this article offer a diverse selection of string bean salads, each with its own unique twist. From the classic combination of string beans, tomatoes, and red onion to more innovative recipes featuring roasted string beans, feta cheese, or a zesty lemon-herb dressing, there's a recipe here to suit every palate. Whether you're seeking a light and refreshing side dish or a hearty main course salad, these recipes have got you covered. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that celebrates the humble string bean in all its glory.

Let's cook with our recipes!

FRENCH STRING BEAN SALAD



French String Bean Salad image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 7

Kosher salt
1 1/2 pounds French string beans, both ends trimmed
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
2 tablespoons minced fresh dill

Steps:

  • Fill a large bowl with ice water. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the beans and cook for 1 minute only. Time it carefully! You want the beans to be crisp-tender. Drain the beans and put them in the ice water until completely cool. Drain the beans again, dry on paper towels, and place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt, and the pepper. While whisking, slowly add the olive oil to make an emulsion. Pour enough dressing over the beans to moisten them well, reserving the rest for another use. Toss with the dill, season to taste, and serve at room temperature. (If the beans aren't served immediately, refrigerate them and add a little extra vinaigrette and a sprinkle of salt before serving.)

CUCUMBER, STRING BEAN, AND OLIVE SALAD



Cucumber, String Bean, and Olive Salad image

To pit the olives in this Cucumber, String Bean, and Olive Salad, place them on a cutting board, and press firmly with your thumb. The olives will split, and the pits can be easily removed.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

Coarse salt
1/2 pound string beans
2 cucumbers (1 1/4 pounds)
1/4 pound oil-cured black olives, pitted, torn in half
1/4 cup fresh flat-leaf parsley leaves
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
Freshly ground pepper
2 tablespoons extra-virgin olive oil

Steps:

  • Fill a large bowl with ice and water; set aside. Bring a pot of water to a boil. Salt the water; add the string beans, and cook until bright green and just tender, 3 to 4 minutes. Drain, and transfer to ice bath until cool. Drain, and cut in half lengthwise.
  • Peel cucumbers, and split lengthwise. Remove seeds using a melon baller or a spoon. Cut into 1/2-inch-thick slices on the diagonal. Combine with string beans, olives, and parsley leaves in a medium serving bowl.
  • Place mustard, red-wine vinegar, and salt and pepper to taste in a small bowl; whisk to combine. Slowly add olive oil, whisking constantly until well combined. Toss with salad just before serving.

STRING BEAN, ARUGULA, AND PASTA SALAD



String Bean, Arugula, and Pasta Salad image

Two types of beans-yellow wax and green-make up this colorful, substantial salad. Arugula adds a tart taste, while soft pasta rounds out the dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

4 ounces green beans, trimmed
4 ounces yellow wax beans, trimmed
Coarse salt
1 pound curved, dried pasta, such as conchiglie, orecchiette, or other medium curved shapes
1/2 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice (from about 2 lemons)
Freshly ground pepper
1/2 cup extra-virgin olive oil
1 ounce pine nuts, toasted and coarsely chopped (1/4 cup)
1 1/2 ounces Parmesan cheese, 1/2 ounce finely grated (1/2 cup), 1 ounce shaved with a vegetable peeler (1/2 cup)
1 ounce (1 1/2 cups) baby arugula

Steps:

  • Prepare an ice-water bath. Cook green and wax beans in a large pot of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer beans to ice-water bath until cool, reserving water in pot. Drain beans, and cut into 2-inch-long pieces.
  • Add pasta to the reserved boiling water, and cook until al dente. Drain and spread on a rimmed baking sheet. Refrigerate for 10 minutes. Transfer chilled pasta to a large serving dish.
  • Whisk lemon zest and juice and 3/4 teaspoon salt. Season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Drizzle over pasta, and toss until well coated.
  • Add beans, pine nuts, and grated Parmesan. Toss until evenly distributed. Just before serving, fold in arugula, and top with shaved Parmesan.

STRING BEAN SALAD



String Bean Salad image

Provided by Moira Hodgson

Categories     easy, quick, salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 6

2 pounds string beans, trimmed
1 clove garlic minced (green part removed)
1 to 2 tablespoons Dijon mustard
1/4 to 1/3 cup Balsamic vinegar
2/3 cup extra virgin olive oil
Coarse salt and freshly ground pepper to taste

Steps:

  • Steam the string beans. While they are cooking, make the vinaigrette.
  • Combine the garlic, mustard and vinegar. Beat in the oil to form an emulsion. Season to taste with salt and pepper. Toss the beans in this mixture while they are hot and serve them at room temperature.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 20 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 447 milligrams, Sugar 7 grams, TransFat 0 grams

CRUNCHY STRING BEAN SALAD WITH RED ONION AND PROSCIUTTO



Crunchy String Bean Salad with Red Onion and Prosciutto image

Provided by Michael Schlow

Categories     Salad     Herb     Onion     Side     Green Bean     Prosciutto     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 10

3 pounds fresh string beans, trimmed
2 cups red onions, thinly sliced
1/4 pound prosciutto di Parma, thinly sliced and cut into long, thin strands*
3/4 cup extra-virgin olive oil
6 tablespoons fresh lemon juice (from 2 lemons)
1 tablespoon fresh rosemary, coarsely chopped
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
*Stack several slices prosciutto and slice into long, thin strands no more than 1/8-inch thick.

Steps:

  • In large pot of boiling salted water, cook beans until crisp-tender, 2 to 3 minutes. Drain in colander, then immediately transfer to bowl of ice and water to stop cooking. Drain and pat dry. Refrigerate 1 hour, or overnight.
  • One hour prior to serving, in large bowl, combine beans, onions, prosciutto, olive oil, lemon juice, rosemary, salt, pepper, and red pepper flakes. Toss gently and let stand at room temperature for one hour before serving.

STRING BEAN AND MUSHROOM SALAD



String Bean and Mushroom Salad image

Provided by Pierre Franey

Categories     dinner, easy, lunch, quick, salads and dressings, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 quart water
1 pound haricots verts or string beans, trimmed
Salt and freshly ground pepper to taste
1/2 pound fresh mushrooms
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/4 teaspoon ground cumin
1/4 teaspoon Tabasco
3 tablespoons canola or vegetable oil
1 cup thinly sliced red onions
1/4 cup chopped fresh chives

Steps:

  • In a large saucepan, bring the water to a boil. Add the beans and salt to taste. Cook for about 5 minutes or until just tender. Do not overcook. Drain and cool.
  • Wash and dry the mushrooms, then slice them thinly.
  • Prepare the sauce by whisking together the mustard, vinegar, cumin, Tabasaco, salt and pepper. Slowly add the oil while whisking vigorously
  • In a salad bowl, place the beans, mushrooms, onion and chives. Pour the sauce over the vegetables and toss gently.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 1074 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • To save even more time, buy pre-cut string beans.
  • For a more flavorful salad, use freshly picked string beans.
  • If you don't have a steamer, you can blanch the string beans in boiling water for 2-3 minutes.
  • For a more colorful salad, add other vegetables like diced tomatoes, cucumbers, or red onion.
  • To make the salad more filling, add cooked protein like grilled chicken, shrimp, or tofu.
  • For a vegan version of the dressing, use olive oil instead of bacon fat.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion:

String bean salad is a delicious and versatile side dish that can be enjoyed all summer long. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and refreshing salad, give this recipe a try.

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