Herby Green Bean Salad Recipes

HERBY THREE-BEAN SALAD

Ready for picnics and potlucks, this zippy take on a classically American three-bean salad features crunchy green beans, creamy chickpeas and cannellini beans (and is vegan, too). The marinated vegetables (fennel, celery and onions) add texture and a vinegary kick, while a mix of herbs lend complexity and freshness. Feel free to use whatever combination of canned beans you like; kidney beans are classic, black beans velvety, black-eyed peas earthy. You can prepare this salad up to four hours ahead and keep it at room temperature, or you can make it the day before and refrigerate it. Toss well and add more salt and vinegar, if needed, just before serving.

Provided by Melissa Clark

Categories quick, salads and dressings, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 13

Herby Three-Bean Salad image

Steps:

In a dry medium saucepan (one large enough to hold the green beans in Step 4), toast coriander seeds over medium heat, stirring frequently, until fragrant, 2 minutes. Transfer to a small bowl to cool. Once the seeds are cool enough to handle, use a mortar and pestle to crack them, or place them on a cutting board and crack with the flat side of a chef's knife. Set aside.
Fill the same saucepan you used for the coriander with salted water and bring to a boil.
While waiting for the water to boil, combine 1/4 cup vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper in large mixing bowl. Slowly whisk in olive oil. Add onion along with fennel or celery, or both, and toss. Set aside to marinate for at least 10 minutes while preparing the rest of the salad.
To the boiling water, add the green beans and blanch for 2 to 3 minutes, until they turn bright green and are crisp-tender. Immediately drain beans in a colander, then run cold tap water over them to stop the cooking. Once cool, pat them dry.
Add the blanched green beans, chickpeas, cannellini beans, herbs and toasted coriander seeds to the marinated onions. Season with remaining salt and pepper, and gently toss to evenly combine. Taste and add more salt and vinegar if needed. (Keep in mind that you'll also be adding flaky salt to finish.) Drizzle with olive oil and flaky sea salt, and serve.

Ingredients

1 1/2 teaspoons coriander seeds
1 1/4 teaspoons salt, plus more as needed
1/4 cup unsweetened rice vinegar, plus more to taste
2 teaspoons minced fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more to taste
1 cup thinly sliced red onion
1 cup thinly sliced fennel, celery or a combination
8 ounces green beans, trimmed and cut into 1-inch pieces (about 2 1/2 cups)
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can cannellini or Great Northern beans, drained and rinsed
3/4 cup chopped fresh soft herbs, such as parsley, mint, dill, cilantro or a combination
Flaky sea salt, for serving

CHOPPED GREEN SALAD WITH HERBY CHILLI DRESSING

This fresh, crunchy side dish makes a great addition to any buffet, with avocados, cucumber, green peppers and a zingy dressing

Provided by Katy Greenwood

Categories Side dish, Vegetable

Time 15m

Number Of Ingredients 13

Chopped green salad with herby chilli dressing image

Steps:

Using a stick blender or the small bowl of a food processor, whizz together all the dressing ingredients. Season to taste.
To serve, put all the salad ingredients in a large bowl, drizzle with the dressing and toss together.

Nutrition Facts : Calories 152 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein

Ingredients

zest and juice 2 lemons
4 tbsp extra virgin olive oil
1 tbsp white wine vinegar
2 garlic cloves
1 green chilli
large handful of parsley leaves
large handful of coriander leaves
2 cos or romaine lettuces , chopped
2 avocados , stoned, peeled and chopped
½ cucumber , sliced
2 green peppers , deseeded and sliced
2 celery sticks, sliced diagonally
bunch spring onions , sliced diagonally

EASY COLD GREEN BEAN SALAD

What makes this cold green bean salad so good is that the beans marinate while they are still warm--that way the beans soak up the vinaigrette and become more flavorful.

Provided by barbara

Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

Easy Cold Green Bean Salad image

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.

Nutrition Facts : Calories 180.2 calories, Carbohydrate 15.9 g, Fat 12.7 g, Fiber 5.4 g, Protein 3 g, SaturatedFat 1.8 g, Sodium 402.6 mg, Sugar 6.3 g

Ingredients

2 pounds fresh green beans, trimmed
½ cup balsamic vinegar
⅓ cup extra-virgin olive oil
1 small sweet onion, thinly sliced
1 clove garlic, minced
2 teaspoons chopped fresh parsley
1 teaspoon white sugar
1 teaspoon salt
freshly ground black pepper to taste

HERBY RED, WHITE & GREEN BEAN SALAD

This is a mild, very lightly dressed bean salad that relies on fresh herbs for its flavor. While you could probably use whatever herbs you like, one thing I would not do is substitute dried for fresh. I like this as-is or over hot or cold pasta. My husband likes to mix tuna into his. I came up with this as I was out the door one day and couldn't be bothered to look up a recipe - since I only had 15 minutes or I'd be late for work, it literally takes only minutes to prepare. I used Kraft Light Done Right Zesty Italian in this. While you can eat this right away, it's much better after refrigerating for at least a few hours.

Provided by Vino Girl

Categories Lunch/Snacks

Time 15m

Yield 6 cups

Number Of Ingredients 15

Herby Red, White & Green Bean Salad image

Steps:

Gently and thoroughly combine all ingredients except cheeses in a large bowl; cover and refrigerate to allow flavors to develop (at least a few hours, overnight is better).
Gently stir in cheeses before serving.

Nutrition Facts : Calories 231.1, Fat 2.1, SaturatedFat 0.7, Cholesterol 3.4, Sodium 362.8, Carbohydrate 40, Fiber 11.8, Sugar 2.2, Protein 15.2

Ingredients

1 (15 ounce) can cannellini beans, rinsed and drained (white kidney)
1 (16 ounce) can red kidney beans, rinsed and drained
1 (14 1/2 ounce) can cut green beans, rinsed and drained
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1/4 cup green onion, chopped
1/4 cup low-fat Italian salad dressing
1 tablespoon fresh marjoram, coarsely chopped
1 tablespoon fresh basil, coarsely chopped
2 tablespoons fresh parsley, coarsely chopped
1 teaspoon salad seasoning, to taste (purchase in spice aisle "or" use one of the recipes posted at Recipezaar)
1/2 teaspoon garlic, minced,to taste
1/2 teaspoon fresh ground black pepper, to taste
1 tablespoon feta cheese, crumbled,to taste
1 tablespoon parmesan cheese, shredded,to taste

LEAFY HERB SALAD

This salad is ideal for Thanksgiving or other huge, rich meals, something to nibble on between bites of sour cream potatoes and buttered stuffing. It's more of an idea than a recipe, so feel free to riff on the greens and herbs involved. It should have about a 1:1 ratio of salad greens to herbs, and be very lemony, with plenty of salt.

Provided by Alison Roman

Categories dinner, lunch, quick, salads and dressings, side dish

Time 5m

Yield 8 to 10 servings

Number Of Ingredients 8

Leafy Herb Salad image

Steps:

Combine greens in a large bowl, along with parsley, cilantro and chives. Add mint or dill leaves, if you have them on hand. (It's fine if you don't, but the more the merrier.)
Zest lemon over the greens, then halve and squeeze lemon juice all over everything. Season with flaky salt and plenty of freshly ground black pepper, and finish with a good drizzle of olive oil. The salad should be lightly oiled, and heavy on the flaky salt and lemon juice.

Ingredients

4 cups spicy greens, such as arugula, mizuna or torn mustard greens
Leaves and tender stems from 1 bunch parsley
Leaves and tender stems from 1 bunch cilantro
1 bunch chives, coarsely chopped
1 to 2 cups mint or dill leaves (optional)
1 lemon
Flaky salt and freshly ground black pepper
Olive oil

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Herby Green Bean Salad Recipes

HERBY THREE-BEAN SALAD

CHOPPED GREEN SALAD WITH HERBY CHILLI DRESSING

This fresh, crunchy side dish makes a great addition to any buffet, with avocados, cucumber, green peppers and a zingy dressing

EASY COLD GREEN BEAN SALAD

What makes this cold green bean salad so good is that the beans marinate while they are still warm--that way the beans soak up the vinaigrette and become more flavorful.

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LEAFY HERB SALAD

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