TOMATO-GREEN BEAN SALAD WITH CHICKPEAS, FETA AND DILL
This is a perfect salad for summer, when the market is chockablock with great produce. Use whatever tomatoes are sweetest, and feel free to add yellow wax beans or romano beans in addition to green beans. If your market has fresh shelling beans, use those instead of chickpeas. Plan ahead to soak dried chickpeas overnight. With a soak, they only take an hour to cook, and taste better than canned ones.
Provided by David Tanis
Categories easy, salads and dressings, vegetables, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
- Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
- Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
- To serve, sprinkle generously with dill and oregano.
GREEN BEAN SALAD WITH CHICKPEAS AND MUSHROOMS
A far cry from cafeteria-style three-bean salad, this fresh, lively dish is a mixture of crunch and softness, bright colors and earth tones.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 10m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Steam or blanch the green beans for five minutes, then cool in a bowl of ice water. Drain and trim the stems. If the beans are very long, break in half.
- Combine the beans, mushrooms, chickpeas, Parmesan and herbs in a salad bowl. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the olive oil.
- Toss the dressing with the bean mixture shortly before serving. If desired, garnish with red pepper slices or toss them with the salad.
Nutrition Facts : @context http, Calories 582, UnsaturatedFat 21 grams, Carbohydrate 64 grams, Fat 28 grams, Fiber 18 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 745 milligrams, Sugar 12 grams, TransFat 0 grams
WARM CHICKPEA AND GREEN BEAN SALAD WITH AIOLI
You could use canned beans for this, but then you wouldn't have the broth to use for thinning out the aioli.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Drain the soaked chickpeas and combine with the water in a saucepan. Bring to a boil, add salt to taste, reduce the heat and simmer 1 1/2 to 2 hours, until tender.
- Steam the beans or blanch in salted boiling water for 4 to 5 minutes, until just tender. Refresh with cold water, drain, break in half or cut into 2-inch lengths and set aside.
- Place a colander over a bowl and drain the chickpeas. Combine with the beans in a large salad bowl. Add the parsley, chives or scallions, and radishes. Season with fresh lemon juice if desired.
- If the aioli is very thick, stir in 2 to 4 tablespoons of the hot bean broth. If it is not, discard the bean broth. Toss the aioli with the chickpeas and beans. Add more broth if desired. Serve warm or at room temperature.
GREEN BEAN AND MUSHROOM SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 28m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a rolling boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a large bowl. Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Cool, uncovered.
- Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top. Add the mushrooms and toss with 1 tablespoon salt. Set aside.
- Toast the walnuts in a dry skillet over medium heat until golden and fragrant. Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes. Remove from the heat and cool.
- Add the remaining 1 tablespoon oil to the mushrooms and gently combine with the beans, parsley and half the nuts. Season with salt and pepper. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.
GREEN BEAN SALAD
This is a great marinated salad for a hot summer day.
Provided by Patsy
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 4h15m
Yield 8
Number Of Ingredients 12
Steps:
- Combine vegetables in a large bowl.
- In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables, and stir to coat. Refrigerate, covered, for 4 hours or overnight.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 44.8 g, Fat 14.5 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 713.5 mg, Sugar 30.7 g
GREEN BEAN AND CHICKPEA SALAD
From Jane Brody's Good Food Cookbook This is a smiplified version of 3 bean salad (only 2 beans!) and no sugary dressing.
Provided by WeBees
Categories Vegetable
Time 10m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Steam beans until tender crisp, about 5 minutes. Place beans, chickpeas and onions in a large bowl. Combin dressing ingredients and add to the bean mixture, tossing well. Chill for about an hour before serving.
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5 MINUTE BEAN AND CHICKPEA SALAD - LORD BYRON'S KITCHEN
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- In a large mixing or salad bowl, whisk together the garlic, olive oil, vinegar, salt, lemon juice, and black pepper.
CHICKPEAS AND GREEN BEANS WITH BALSAMIC MUSHROOMS
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Estimated Reading Time 3 mins
- Heat half of the vinegar and oil in a medium skillet. Add the mushrooms and cook over medium heat, stirring occasionally, until they’re nicely glazed, about 5 minutes. No liquid should remain in the pan. Transfer to a mixing bowl.
- Use the same skillet to steam the green beans just until bright green and tender-crisp. Use just enough water to keep the pan moist.
- Transfer the steamed green beans to a colander and rinse with cool running water until they’ve stopped steaming. Drain well and transfer to the mixing bowl with the mushrooms.
CHICK PEA AND GREEN BEAN SALAD - A FAMILY FEAST®
From afamilyfeast.com
Reviews 4Estimated Reading Time 3 minsServings 6-8Total Time 40 mins
- Place sliced onions and lemon juice in a small zip lock bag and seal out air. Let sit at room temperature while you prepare the rest of the recipe.
- In a large sauté pan place 1 tablespoon of oil over medium high heat and add beans and sauté for five minutes. Add chick peas and another tablespoon of oil and sauté for 8-10 minutes or until beans are tender. Add garlic, salt, pepper and water and cook for one minute. Remove from heat and cool to room temperature.
- In a small bowl, drain off liquid from onions and add the Dijon whisking to combine. While whisking add remaining tablespoon of oil to make vinaigrette.
- In a large bowl combine cooled pea and bean mixture, marinated onions, chopped parsley, chopped mint and dressing. Stir to combine and cool to room temperature before serving.
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