Garden Fresh Green Bean Salad Recipes

Green Bean and Tomatoes by Sandyspider
Browse other Green bean and tomatoes Postcards

Ingredients:

3/4 pound green beans, stems pinched off
1 teaspoon finely chopped chives
1/4 teaspoon finely chopped fresh thyme
1 tablespoon minced shallots
2 tablespoons lemon juice
2 tablespoons heavy cream
1/4 teaspoon salt
1/8 teaspoon ground pepper
1/3 cup olive oil
1 cup cherry tomatoes, each cut in half (or as much as desired)
1/2 cup hazelnuts, smashed and toasted
1 teaspoon honey

Directions for Dressing:

1. Whisk together the chives, thyme, shallots, lemon juice, heavy cream, salt and pepper.
2. Whisk in the olive oil and honey with a fork, stirring until everything comes together. Set aside.

Directions:

1. Bring two quarts of water to a boil. Salt generously and stir in the green beans. Cook for about 1 1/2 minutes. Just until the beans brighten up and soften a bit.
2. Quickly drain them and run under cold water to stop the cooking.
3. In a large bowl toss the green beans, hazelnuts and dressing. Toss well. Add the tomatoes and toss very gently.

Makes about 4 servings.

Ingredients:

1 1/2 pounds red potatoes
3/4 pound fresh green beans, trimmed and snapped
1/4 cup chopped fresh basil
1 small red onion, chopped
salt and pepper to taste

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 dash Worcestershire sauce
1/2 cup extra virgin olive oil

Directions:

1. Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender.
2. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters.
3. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
4. In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Add extra seasoning to taste.

Makes 10 servings.

Green Bean Heads Print by Sandyspider
Find more food vegetables, fruits and other edible photos at Sandyspider Gifts: Is It Edible?

Make sure to rinse all vegetables before eating and cooking. After giving a good rinse, clean the sink out, add beans with enough cold salt water to cover. Two teaspoons salt per quart. Let sit for 30 minutes, then rinse again throughly. This will kill any bacteria, bugs and those pesky green bean heads.

Green Bean Heads! Magnet by Sandyspider
Green Beans in Spotlight Keychain by Sandyspider
Green Bean Heads! Postcard by Sandyspider
Find more food vegetables, fruits and other edible photos at Sandyspider Gifts: Is It Edible?

Ingredients:

1 tablespoon soy sauce
2 garlic cloves, minced
1 teaspoon sesame seeds, toasted
1 teaspoon brown sugar
1 teaspoon peanut butter
3/4 pound fresh green beans, trimmed
4 1/2 teaspoons vegetable oil

Directions:

In a bowl, combine the soy sauce, garlic, sesame seeds, brown sugar and peanut butter; set aside. In a large skillet, stir-fry the green beans in oil until crisp-tender. Remove from the heat. Add the soy sauce mixture; stir to coat.

Green Bean Heads! by Sandyspider
Green Bean and Tomatoes by Sandyspider
Find more food vegetables, fruits and other edible photos at Sandyspider Gifts: Is It Edible?