How Do You Know If Fresh Green Beans Are Bad
- Limp | If you hold up a green bean and it droops it means it is bad. You want your green beans to be firm and hold up if you hold one by one end.
- Snap | When you bend your green bean you will hear it make a snap noise as it breaks. That means it is fresh. If your bean just bends and doesnt snap or breaks with no noise, it is less than at its prime.
- Color | Brown spots or a dull look on the green beans is a sign it is bad or going bad. You want your green beans to be bright in color.
What Goes With Green Bean Salad
This is the sort of salad that will literally go with anything. And I really mean it it will go with any Western food but will also pair really well with Asian food, Mexican, Middle Eastern and Mediterranean foods, to name a few. Even Indian food lovely fresh flavours to cut through the heavily spiced curries!
I could go on and onI really cant think of anything this wouldnt go with!
Also, I know I said that I usually make this for large gatherings, but I also think it presents elegantly enough to appear on a dinner party table too! Not that Im known for elegant dinner parties. Im more of a rustic-food-large-platters sort of girl. Nagi x
Heirloom Tomato And Green Bean Salad
- 1 Rating
Why choose between a caprese salad, pasta, or a bean salad when you can have all three in one easy, breezy, 30-minute package?
- 8 ounces fresh green beans, trimmed and chopped
- ¼ cup olive oil
- 2 pounds assorted heirloom tomatoes, cut into wedges and/or sliced
- 1½ cups matchstick-size pieces jicama, daikon, kohlrabi or radish
- 3 tablespoons lemon juice
- 3 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon ground black pepper
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How To Buy Fresh Green Beans
Even though you can buy green beans at the grocery year round, the season technically runs from about May to October. You will always find the best veggies at the farmers market. If you have access to one, I encourage you to shop there.
Green beans that are fresh will snap when you bend them. They shouldnt have any brown spots on them either.
Italian Green Bean And Tomato Salad With Balsamic Dressing
October 1, 2019 By justalittlebitofbacon
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Get ready for fresh vegetables and big Italian flavors in this green bean and tomato salad! Tender beans, juicy tomatoes, creamy mozzarella, and fragrant basil are tossed with my favorite house balsamic vinaigrette to create a dish which is anything but boring.
As someone who is against boring salads , Im always trying out new ideas. So when I come up with one thats blog worthy, I have to share it with all of you!
Because no one should have boring salads.
Of course, exciting doesnt have to mean complicated. It can, but sometimes simple fresh ingredients are all you need for an exciting recipe. And this green bean salad is both simple AND exciting. Which is a win/win in my book!
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How Do You Wash Fresh Green Beans
You will want to start by washing your green beans in cold water and rinse and wash until water runs clean. I generally place them in a strainer or bowl and lift the beans up from the water to wash. You will find a lot of debris can drop down from the beans.
Then break off the ends and rinse, and then set aside.
Tips For Green Bean Salad
- This recipe calls for blanching the green beans. Blanching is a process where you simmer the beans in salted water until theyre just tender, then the beans get transferred to an ice bath to stop the cooking process. The end result is perfectly cooked, bright green beans!
- The dressing for this salad can be made up to 5 days in advance.
- This salad can be made with any type of fresh bean such as wax beans, romano beans, or even french haricot vert green beans.
- I like to use a combination of fresh chopped parsley and dill in this salad. Other great options are chives, green onions or basil.
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How To Make This Green Bean Salad
The Green Beans Salad
Green Bean and Tomato Salad has tons of flavor and makes a delicious fresh green bean side dish any time of the year. I hope it becomes as much a favorite in your house as it is in ours, ENJOY!
Green Bean And Tomato Salad
My mom makes the best Three Bean Salad. It was a staple of my childhood and to this day makes regular appearances at family gatherings. It relies on canned beans making it the perfect year round salad. Not long ago, I wanted to make something that felt familiar to my mamas bean salad but also wanting to take advantage of the local, in-season produce. Pretty sure I nailed it with this Green Bean and Tomato Salad! The vinaigrettes are similar, and while this version is fresh, theyre both full of flavor and I love the salads equally!
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Can You Substitute Frozen For Fresh Green Beans
Good question. Recipes can be adaptable and have various alternatives. This recipe, however, needs to use fresh green beans that have not been frozen. Why? The texture of fresh green beans is a key component of the recipe. The beans are cooked to a crisp-tender stage and then lightly sautéed for flavor. Frozen beans would have a softer texture and would not hold up as well with the other ingredients in the salad.
Green Beans And Tomato Salad Recipe
Adding the cheese and tomatoes to this Green Beans and Tomato Salad makes it all the more appealing for my kids to eat green beans. Otherwise, my kids will be complaining about having green beans. Yes, its hard to get kids to eat veggies. They dont mind some broccoli just not Green beans but they actually liked this green beans recipe.
This Green Beans and Tomato Salad pairs well with any grilled meat or seafood. Weve enjoyed it mostly with grilled chicken and salmon. But you cant go wrong with whatever you plan on having this with. Plus this recipe will make a great addition to your dinner table around the holidays and functions. Make this Green Beans and Tomato Salad as an appetizer even and enjoy with some toasted bread.
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Italian Green Beans Tomato Salad
An Italian-inspired Green Beans Tomato Salad with white onions, garlic, and a simple balsamic vinaigrette, this salad is perfect light dinner or side dish.
I have a feeling we have been eating only tomatoes this past couple of weeks. I am seriously running out of ideas to make them Just kidding, ideas I have plenty, its more the time I am lacking to make everything Id want to make.
Since it has been hot since I can remember, were just eating salads all days long. Tomato salads. Green beans salads. Plain old green lettuce salad. Cucumber. Cabbage. Lettuce and potatoes. You name it, we have eaten it this past summer. We do throw in the occasional soup, smoothie, or burger, but other than that, its mostly salads.
The days are getting shorter now and the mornings just a bit colder, but we still have a fridge full of tomatoes, cucumbers, and zucchinis. Can one eat too much of it?
So in trying to cope with the harvest, Ive made this Italian-style Green Beans Tomato Salad, with green beans, delicious tomatoes, a delicate white onion and some crushed garlic, topped with salt, pepper, and an easy balsamic vinaigrette. Doesnt it just call Italy to you? So simple, so easy to make, and only fresh seasonal ingredients.
Amount Per Serving:
Making This Salad Ahead
Blanching the green beans can be done even a day or two ahead of making the salad but I really feel like this salad is best the day its made. I think the salad is best served and room temperature. I generally make the salad a few hours before serving. Any extra vinaigrette can be saved for a few weeks in the fridge.
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Not The Tossing Sort Of Salad
And heres how to make this Green Bean Salad
Shake dressing in jar the best way to bring a salad dressing together!
Cook beans to your taste I like mine JUST cooked!
Pat dry otherwise the dressing wont cling to the beans!
Sprinkle tomato and onion over the beans, then drizzle dressing all over
How To Make Simple Green Bean Tomato Salad
- Whisk olive oil, Balsamic vinegar, mustard, salt and pepper
- Add to green beans, tomatoes and onion. Toss.
- Top with chopped walnuts or Feta cheese
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Did You Make This Recipe
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How To Make Green Bean Salad
As for the making:
Shake dressing in a jar its the best way to really meld the lemon and oil together to create a thick, glossy dressing
Cook beans to your taste
Then toss with dressing, tomato and onion, then garnish with feta last .
And thats all there is to it!
Add it to your work lunch boxes, or make a big batch on Sunday and serve it through the week! Nagi x
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How To Prepare Green Beans
Instead of trimming each green bean individually, you can arrange a group of them in a line on your cutting board and take your chefs knife to trim all those ends at once.
But dont do that in advance. Since you dont want them to dry out, wait to trim the green beans until you are ready to cook them.
How To Blanch Green Beans
We want to start by blanching the green beans. What is blanching? Blanching is when you add the vegetable to boiling water, cook for a few minutes, and then remove the vegetables and add to a ice water bath to stop cooking immediately. Why this works for this salad is that you want the vegetable partially cooked but to remain crisp to hold up to the dressing.
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End Of The Season Produce
The growing season in Northern Utah is short and sweet. Its a very short window that the summer produce is plentiful but when its good, its great. A few weeks ago I came home with a trunk full of summers best. Melons, corn, lettuce, green beans, and oodles of oodles of ripe tomatoes- my favorite summer produce of ALL TIME! This salad highlights the tomatoes so darn well!
A Salad Without Lettuce
Lately, my favorite way to eat through my CSA surplus is to make green beans the main green in my salads, not even bothering with adding arugula or other lettuces. And thats how this green bean tomato olive salad happened the first time.
It was the end of the week, and I was short on leafy greens. I had just enough spinach for my morning smoothie, but not enough for that and a salad too. In my never-ending mission to consume a good amount of greens and vegetables each day, I decided to keep things simple and go with green beans only.
I cant tell you how great it was to have a salad base with that much crunch! For the rest, I kept the salad simple with olives, ripe cherry tomatoes and Parmesan and mustard vinaigrette.
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Pin Tomato And Green Bean Salad
Pin it for later youll love this green bean salad during BBQ season!
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Tomato And Green Bean Salad
The combination of colours in this Tomato and Green Bean Salad remind me of the Italian flag! This mediterranean side dish is a great accompaniment to any meal but I especially enjoy it with these tender ribs.
You know what I look forward to most about the impending summer? Being able to get fresh produce locally like string beans! Do you hit up farmers markets too? If we had any room left in our backyard, Id probably even grow beans too!
Were not making the full recipe as written because its just the two of us. And I prefer to make this fresh each time than to have leftovers.
Trim the beans.
Then cook them in boiling water for 5 minutes.
I personally dislike waterlogged beans. So heres our trick. We grab the salad spinner and give them a spin! The spinner isnt just for salad :).
Be sure to use an extra virgin olive oil that you love in this recipe. Measure out the oil and cut the tomatoes. Then add in the rest of the ingredients and combine to mix.
Sometimes Im not even aware of whats in the background when Im snapping pictures, so dont be confused by the blueberries . Usually when Hubs and I are in the kitchen together we have other things on the go, like gluten free blueberry muffins.
Finally add some feta on top. We actually didnt have any almonds when we made this recipe but always add them to the dish when we do. The toasted almonds add a crunch this green bean dish is missing otherwise!
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Can You Freeze Green Bean Salad
No, you cant. Unfortunately, the salad will break down too much once it begins to thaw. But since the recipe is so easy you can make it whenever you want.
This Green Bean and Tomato Salad is truly a home run. Give it a try if you want something a bit different to serve up at your next event or weeknight meal.
Cook Time: Total Time:
An effortless side dish that screams summer! This light and crispy side dish is great for weeknight dinners or your next barbecue.
- 3/4 lb green beans, ends trimmed
- 1 cup cherry tomatoes, halved
- 1 shallot, minced
- 1/4 cup coarsely chopped fresh basil
- 3 tbsp. olive oil
- 1 tbsp red wine vinegar
- salt & pepper