Ensalada De Porotos Verdes Green Bean And Tomato Salad Recipes

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ENSALADA DE POROTOS VERDES (GREEN BEAN AND TOMATO SALAD)

Make and share this Ensalada de Porotos Verdes (Green Bean and Tomato Salad) recipe from Food.com.

Provided by Missy Wombat

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6



Ensalada de Porotos Verdes (Green Bean and Tomato Salad) image

Steps:

  • Wash and trim the green beans.
  • Cut them diagonally into 1 1/2 inch pieces.
  • Cook the bean in boiling water to cover for about 10-15 minutes, until just tender.
  • Drain the beans and set them aside to cool.
  • Combine the lemon juice, oil, salt and garlic.
  • In a bowl combine the beans and tomato wedges.
  • Toss them with the dressing.

Nutrition Facts : Calories 158.8, Fat 10.7, SaturatedFat 1.4, Sodium 595, Carbohydrate 15.6, Fiber 5.4, Sugar 7.5, Protein 3.8

1 1/2 lbs green beans, fresh
1 lemon, juice of
3 tablespoons vegetable oil
1 teaspoon salt
2 cloves garlic, minced
2 tomatoes, large,cut into wedges

GREEN BEAN AND TOMATO SALAD

This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9



Green Bean and Tomato Salad image

Steps:

  • Trim ends of beans and leave them whole.
  • Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
  • Cut away the core of each tomato, and cut it into wedges.
  • In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams

1 pound string beans or small haricots verts
6 ripe tomatoes
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
4 tablespoons finely chopped shallots or green onions
1 tablespoon finely chopped garlic
4 tablespoons olive oil
Salt and freshly ground pepper
4 tablespoons coarsely chopped basil

QUICK GREEN BEAN AND TOMATO "SALAD"

Sometimes the simple flavors are the best! An easy, inexpensive side dish that makes me think of summer even in the winter. You can play around with the ingredients to make it your own.

Provided by MommaEllen

Categories     Vegetable

Time 20m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 3



Quick Green Bean and Tomato

Steps:

  • Heat beans in small pot over low heat until heated through.
  • Take off heat and add salad dressing.
  • After cooling 10 minutes, add tomato.
  • Chill 1 hour and serve.
  • Variations: Add 1 TBS. bacon bits or 1 TBS. almond slices after chilling.

Nutrition Facts : Calories 243.6, Fat 17, SaturatedFat 2.7, Sodium 986.7, Carbohydrate 22.7, Fiber 7.5, Sugar 9.3, Protein 4.4

1 (14 ounce) can green beans (or use 2 cups fresh green beans)
1/2 cup Italian salad dressing
1 medium tomatoes, cubed (or use 1 cup cherry tomatoes)

POTATO SALAD WITH GREEN BEANS AND TOMATOES

This potato salad puts a fresh-tasting spin on traditional potato salad. This zesty side dish disappears quickly.-Caroline Weese, Greybull, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 13



Potato Salad with Green Beans and Tomatoes image

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Add beans; return to a boil. Cook for 5-8 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool. , Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad; toss to coat. Cover and , refrigerate.

Nutrition Facts :

1-1/2 pounds red potatoes, quartered
3/4 pound fresh green beans, trimmed and halved
10 cherry tomatoes, halved
1 small onion, chopped
DRESSING:
1/2 cup olive oil
1/4 cup cider vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoon dried basil
2 garlic cloves, minced
1-1/4 teaspoons sugar
1/4 teaspoon hot pepper sauce

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