Green Bean Fig Salad Recipes

Steps:

• In a large saucepan of salted water, blanch the beans for 2-3 mins. Drain, rinse in cold water, then drain on kitchen paper. Arrange on a platter. Top with the figs, shallots, mozzarella, hazelnuts and basil.
• In a small bowl or jam jar with fitted lid, add the vinegar, fig jam, olive oil and some seasoning. Shake well and pour over salad just before serving.

Steps:

• Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.

Steps:

• Bring a large stock pot filled with water to a boil, do not add salt as this will draw water out of the beans. Drop the beans into the rapidly boiling water and cover for 3 to 5 minutes till crispy tender.
• While beans are cooking make a large bowl of ice water. Drop the crispy tender beans into the ice water to stop the cooking. Pour cooled beans into colander to drain.
• In a large bowl combine green onion, garlic, vinegar and olive oil.
• Cut cool dried beans into 1/2 inch lengths; toss with dressing and figs.
• Cover and chill for 30 minutes to 60 minutes.
• Serve topped with toasted almonds.