Green And Yellow Bean Salad Recipe 415

Steps:

• Cook green and yellow beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain and rinse beans under cold water to cool. Pat dry with paper towels. Combine beans, corn, bell pepper and onion in large bowl. Cover and refrigerate. DO-AHEAD TIP: Vegetables can be prepared up to 1 day ahead. Keep refrigerated. Blend vinegar, mustard, tarragon and garlic in food processor. Slowly blend in both oils. Season vinaigrette to taste with salt and pepper. Toss vegetables with enough vinaigrette to coat. Season salad to taste with salt and pepper.

Steps:

• For the salad: Bring a pot of water to a boil. Prepare an ice-water bath. Blanch the green beans until crisp-tender. Immediately transfer to the ice water to stop the cooking process. Repeat with the wax beans. Drain the blanched beans thoroughly.
• In a large bowl, combine the green beans, wax beans, blue cheese, cranberries, walnuts, chives and bacon.
• For the dressing: In a small bowl, whisk together the Dijon and vinegar until emulsified. Add the shallots. Whisk in the olive oil until emulsified. Season with salt and pepper.
• Add the dressing to the salad and toss to coat. Add a few turns of freshly ground black pepper, if desired.

Steps:

• Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
• Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
• Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.

Steps:

• In a large bowl, whisk together vinegar and oil. Add onion. Toss to combine; season with salt and pepper. Set aside.
• In a large pot of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain and rinse with cold water. Pat dry with paper towels.
• To bowl with onion, add bell pepper and cooked green beans. Toss to combine; season with salt and pepper. Serve.

Steps:

• Cook all beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; rinse with cold water and drain well. (Can be prepared 1 day ahead. Pat dry, then wrap in paper towels. Enclose in plastic bag and refrigerate.)
• Combine beans, tomatoes, onion and basil in serving bowl. Whisk oil, vinegar and sugar in small bowl to blend. Season dressing with salt and pepper. Add dressing to vegetables; toss to coat. Cover; chill at least 1 hour and up to 4 hours, tossing occasionally. Serve salad cold or at room temperature.