String Bean Salad Recipes

Steps:

• Boil string beans 4-5 minutes, cooked but still a crisp bite. Steaming a great option as well. Cool under cold water to stop cooking. Place in serving bowl. Mix dressing ingredients then toss with string beans. Best served room temperature. Making ahead will increase the flavors.
• Enjoy!

Steps:

• Steam the string beans. While they are cooking, make the vinaigrette.
• Combine the garlic, mustard and vinegar. Beat in the oil to form an emulsion. Season to taste with salt and pepper. Toss the beans in this mixture while they are hot and serve them at room temperature.

Steps:

• Fill up a large bowl with water and a few handfuls of ice, set aside. Bring a large pot of water to a roiling boil. Add a heavy pinch of salt, the green beans and the bell peppers. Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes. With a sieve or slotted spoon, move the vegetable to the bowl of ice water to stop them from over cooking. Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry.
• To prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, vinegar, mushrooms, garlic, thyme and 1 teaspoon salt. Stir to dissolve the salt, cover and cook on medium heat for 15 minutes. Turn off the heat and let it rest covered for 15 minutes more.
• Shake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the Hidden Valley® Original Ranch® Dressing. Toss and serve with fried onions sprinkled over the top.

Steps:

• Bring the water to a boil in a medium-sized saucepan. Trim and wash the beans, remove any blemished ones, place them in the boiling water, and cook for about 5 minutes, or until they are tender but still slightly crisp. Drain the beans, place them in a glass salad bowl, and allow them to cool. Place the onion slices in a small bowl, cover them with the lemon juice, and allow them to soak for 30 minutes. When ready to serve, add the onions to the string beans, drizzle them with olive oil, season with salt and pepper, and serve at room temperature.

Steps:

• Put the potatoes and the garlic in a pot of well-salted water, to cover, and bring the water to a boil over medium heat. Cook until they are "fork" tender, about 20 minutes. When the potatoes are tender all the way through, remove them from the water and when they are cool enough to handle, but still hot, carefully cut the potatoes in half. Try not to pull the skins off. Chop the garlic and add it along with 2 tablespoons each vinegar and olive oil, and season with salt, to taste. It is important to do this while the potatoes are still warm so they will absorb the vinegar and oil and be seasoned all the way through.
• While the potatoes are cooking, bring another pot of well-salted water to a boil, over medium heat. Set up a bowl of ice water and season it generously with salt. Add the beans to the boiling water and cook them until they are tender, about 5 to 6 minutes. Bite a bean to be sure they are properly cooked. When the beans are cooked, put them immediately in the bowl of salted ice water to stop the cooking or to "shock" them. When they are cold, remove them from the water and let them dry a little. Cut them in half.
• In a large bowl, toss together the potatoes, beans, olives, oregano and scallions and crushed red pepper. Stir to combine well, taste and adjust the seasoning, if needed. Add the remaining oil and vinegar, if needed.
• This salad is good now, but will be better if you let it sit for at least 1 hour. Enough time to transport it to the game!

Steps:

• Put the potatoes and garlic in a pot and cover with well-salted water. Bring to a boil over medium heat and cook until the potatoes are fork-tender, about 20 minutes; drain. When they are cool enough to handle but still hot, carefully cut the potatoes in half (try not to pull off the skins) and transfer to a large bowl. Finely chop the garlic and add it to the potatoes along with 2 tablespoons each vinegar and olive oil; season with salt. (It is important to do this while the potatoes are still warm so they absorb the vinegar and oil and are seasoned all the way through.)
• Meanwhile, bring another pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt. Add the haricots verts to the boiling water and cook until tender, 5 to 6 minutes (bite a bean to be sure they are properly cooked); drain and immediately put in the ice water to "shock" them, or stop the cooking. When they are cold, drain the haricots verts and let them dry a little. Cut them in half.
• Add the haricots verts, olives, oregano, scallions and red pepper flakes to the bowl with the potatoes. Stir to combine well; taste and adjust the seasoning. Add the remaining oil and vinegar, if needed. This salad is good now, but it will be even better if you let it sit for at least 1 hour at room temperature.

Steps:

• Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.

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 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.