Time 20m Yield 8 servings. Number Of Ingredients 9 Steps:
Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place in a large bowl; add onion. Place tomatoes in another bowl. In a small bowl, whisk together the lemon juice, oil, water, salt and pepper. Pour over the vegetables in each bowl; toss to coat. Cover and refrigerate for at least 1 hour., Stir celery into bean mixture; transfer to a serving platter. Surround with tomatoes.
Time 45m Yield 3 Number Of Ingredients 9 Steps:
Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.
Time 35m Yield 12 servings. Number Of Ingredients 10 Steps:
In a 6-qt. stockpot, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Transfer beans to a large bowl. Add tomatoes and onion; toss to combine. In a small bowl, whisk vinegar, sugar, oregano, salt, garlic powder and pepper. Gradually whisk in oil until blended. Pour over bean mixture; toss to coat.
Time 20m Yield 4 servings Number Of Ingredients 9 Steps:
Trim ends of beans and leave them whole. Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool. Cut away the core of each tomato, and cut it into wedges. In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.
Time 15m Yield 4 servings Number Of Ingredients 7 Steps:
Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste.
Time 32m Yield 8 servings Number Of Ingredients 15 Steps:
Leave the pointed tips on the green beans, but snap off the stem tips. Wash. Bring a large pot of water to a boil. Add the sugar and 1 tablespoon salt. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate. When ready to serve, toss the green beans with 1/3 cup of the dressing in a large mixing bowl. Taste and add more dressing or salt as needed. Pile the beans high in the center of a large white platter. Arrange the tomato slices overlapping around the edge. Sprinkle the tomatoes with remaining salt and drizzle 3 tablespoons of the dressing on top of them. Garnish with basil sprigs. Serve immediately. Turn on the processor fitted with the steel blade and drop the garlic and shallot down the feed tube onto the spinning blade to mince. Add the water, salt, pepper, mustard, and sugar. With the processor running, slowly drizzle in the oil. Add the basil leaves and coarsely chop with several on/off pulses.
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Cut salami into 2 inch by 1/4 inch thick sticks, put into mixing bowl. Trim tips and ends from green beans. Cut into pieces about 3 inches long. Steam for 10 mins or until beans are tender. Drain. Combine beans with the salami in bowl. Add the sliced green onion. Cut tomatoes into wedges and add to the green bean mixture in bowl. For the dressing, put the mustard and vinegar into a small mixing bowl. Add salt & pepper. Slowly whisk in the olive oil until mixture is creamy. Pour dressing over salami & vegetables. Turn over gently with spatula until all pieces are coated. Cover and refrigerate for two hours or more. NOTE: Recipe can be doubled or halved.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Bring several quarts of water to a boil in a large saucepan. Add the beans and salt to taste. Cook until crisp-tender, about 5 minutes. Drain, shake dry and then spread out over a clean towel so they dry quickly. Let the beans cool to room temperature. Combine the tomatoes, shallot, oil, lemon juice, parsley and pepper to taste in a large serving bowl. Add the beans and adjust the seasonings, using salt sparingly. Sprinkle the feta cheese over the salad and serve immediately. Variation: Use 1 tablespoon walnut oil and 1 tablespoon extra-virgin olive oil. Sprinkle the salad with 1/3 cup toasted and coarsely chopped walnuts and crumbed goat cheese (instead of the feta) just before serving.
Yield Serves 12 Number Of Ingredients 6 Steps:
Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh under cold water; drain well. Transfer to large bowl. Combine mustard and vinegar in small bowl. Gradually whisk oil. Mix in shallots. (Can be prepared 1 day ahead. Cover beans and dressing separately. Refrigerate beans; let dressing stand at room temperature.) Mix dressing and tomatoes into beans. Season to taste with salt and pepper.
Time 10h40m Yield 8 Number Of Ingredients 10 Steps:
Whisk together olive oil, red wine vinegar, basil, garlic, salt, and pepper in a jar and allow to blend overnight. Toast almonds in a small dry skillet over medium heat until lightly browned, flipping often, 2 to 3 minutes. Remove to a plate and let them cool completely. Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Use a slotted spoon to transfer the beans to a bowl of ice water. Drain well, pat dry (you want the bean as dry as possible), and place the beans into a large bowl. Add feta cheese, tomatoes, and red onions; mix to combine. Pour dressing over the green beans and sprinkle with toasted almonds; mix to combine. Let marinate in the refrigerator for 2 hours before serving.
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.
Yield Makes 2 Servings Number Of Ingredients 9 Steps:
Preheat oven to 450° F. and lightly grease a baking sheet. Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool. While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry. In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste. Arrange tomatoes, overlapping them, on 2 plates and mound mixed baby salad greens and beans on top. Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.
