A green bean salad is a great side dish to enjoy with your favorite protein. Here’s how to make a healthy version of this classic vegetable. The main ingredients are green beans, tomatoes, olives, and fried shallots. You can also add balsamic basil vinaigrette for a delicious dressing.
Recipe
This easy recipe for green bean salad is a delicious last minute summer side dish, and it’s easy to make. It’s filled with bright flavors and textures. It’s the perfect side dish for a barbecue or summer get-together. For extra flavor, try adding crumbled feta cheese or fava beans.
To make green bean salad, start by cooking the beans in salted water. Remove from water when they’re just tender but have some bite. After cooking, transfer to ice water and let them cool. This step prevents the green beans from overcooking and preserves their vibrant color. Then, add the olives, tomatoes, and parsley.
When serving the salad, you can add feta cheese for extra flavor and protein. If you don’t have feta cheese, you can substitute low-fat Greek yogurt. You can use sour cream if desired. A little milk helps thin out the dressing. You can also add herbs to your green bean salad to enhance its flavor.
This salad is the perfect accompaniment for a meal of meat, fish, or vegetable protein. It can be eaten chilled or at room temperature. This salad can be made ahead of time. The beans should be cooked about 7 minutes before serving. You can also make the salad up to three days before serving it.
This recipe for green bean salad is easy to make, as long as you use fresh green beans. You can also substitute the feta for toasted pine nuts. This salad is rich in flavor and has a variety of textures and toppings. As with any salad, you can always change the ingredients depending on your preferences.
After drained, the beans can be placed in ice water to cool. This step is particularly important if you are serving this salad as a side dish. To prevent the beans from becoming mushy, drain them thoroughly. You may then sprinkle some chopped basil on top. Then, toss the beans in a bowl of olive oil, balsamic vinegar, and Parmesan cheese. The beans will need about two hours to cool.
After selecting the green beans, trim the ends. You can do this easily by lining up the tips on one side of the green beans and slicing them with a chef’s knife. The ends should be trimmed, but you shouldn’t do this step ahead of time. Be sure to choose green beans with a nice snap and nice green color. You may also choose to add a few cherry tomatoes, which should be red or a mix of red and green.
Nutrition
Green bean salad is a healthy snack option, as it contains a lot of vitamins and is high in dietary fiber. In addition, it contains no cholesterol and is low in calories. A 100-gram serving has 69 calories, with only 46 calories coming from fat. Green bean salad can help you lose weight and is an excellent replacement for unhealthy snacks.
Whether you prepare it yourself or buy it at the grocery store, a green bean salad is a healthy way to get your daily dose of the recommended nutrients. The daily value of beans and amino acids is based on a person weighing 180 pounds. However, your nutrient needs will vary depending on your age, gender, physical activity level, and medical history. Therefore, it is best to check with your doctor before making changes to your diet.
To make a healthy green bean salad, start by boiling the green beans until tender, but not mushy. When they’re ready, remove them from the water with a slotted spoon and place them in a bowl of ice water. Meanwhile, heat a large saute pan. Add 1 tbsp of oil. Add shallots and season with salt. Stir until the water in the mushrooms is absorbed. The total cooking time for this salad should be about 10 minutes.
Trimming
There are a few important tips to remember when preparing a green bean salad. The first is to keep the vegetables crisp. After boiling them, you should plunge them into a large bowl of ice water and let them sit for five minutes. This will stop the cooking process and keep the green beans crisp. Then, drain the green beans and transfer them to a paper towel to dry. Once the green beans are dry, you should combine them with the tomatoes and basil and dress them with salad dressing.
If you plan to make this dish ahead of time, you may want to blanch the beans with a touch of sugar and salt before serving. You can also purchase roasted nuts, which will add flavor and moisture to the green bean salad. Several grocery stores sell roasted nuts during the summer and early fall.
Trimming green beans is easy and quick and you can do it by lining them up top-up and cutting them with a sharp knife. When you’re finished, the green beans should be a bright, crisp green with a good snap. You can also use cherry tomatoes in place of green beans, but make sure they’re fully ripe.
Once your green beans are ready, you can use a vegetable steamer to quickly cook them. It can keep them crisp for up to five days. You can also use a food processor. It takes less than five minutes to cook the green beans. For the dressing, you can use white wine vinegar or white balsamic vinegar. You can also use extra virgin olive oil for this salad.
Trimming green beans is another important aspect of green bean salad preparation. If you want to avoid using kitchen scissors, you can use a kitchen knife or a paring knife. It’s important to remember that snipping green beans with a knife can be tiring. Make sure to make a thin slice so that you don’t end up with a sore hand.
Balsamic basil vinaigrette
To add some more flavor to your green bean salad, add roasted vegetables. You can also add some chopped onions. If you have time to prepare a large amount of the salad ahead of time, you can store it in the refrigerator. It can be prepared up to 2 days ahead.
Green beans and mozzarella blend well with the flavors and textures of the Balsamic Lemon Basis Vinaigrette, a tasty dressing made with garlic, honey, and Dijon. This tasty dressing is packed with calcium, vitamins, and protein.
Green bean salads are healthy and delicious. This easy and quick recipe is a great side dish for cookouts and family dinners. Cook the green beans until they are tender. Once done, cool them in ice water. Once cool, add them to the salad. Toss with tomatoes and you’ve got a salad that’s perfect for summer!
You can also substitute feta for pine nuts. You can also use a vegan alternative if you prefer. It’s easy to make and uses only a few ingredients. First, prepare fresh green beans in salted water for about six minutes. Drain them and then cool in cold water. Then, combine them with a mustard dressing made with dijon mustard, vinegar, salt, shallot, and red pepper flakes.
After preparing the salad, you can add anything else you wish. To enhance the taste of your salad, it’s best to let it chill for at least an hour or two, so the flavors can meld. You can also add other vegetables, shredded rotisserie chicken, avocado, or sliced hard-boiled eggs. To add some variety, you can also add cranberries or pine nuts.
