These green bean salad recipes are perfect summertime salads to help you beat the heat.
When it comes to creating a salad, iceberg lettuce is not your only option, give our green bean salad a try and you and your party guests may never go back to leafy green salad again.
Prep 10 min. Cook 3 min.
2 lb. green beans, trimmed, cut into 1-inch pieces
2 Tbsp. chopped fresh herbs, such as parsley, thyme, basil or rosemary
1/3 cup red wine vinegar
1/4 cup olive oil
4 medium tomatoes (1 lb.), cored, seeded and chopped
Salt and pepper
Makes 8 servings
Healthy substitutes: Make with extra virgin olive oil.
Bring a large pot of salted water to a boil. Add beans and bring back a boil. Cook until beans are bright green and just tender but not softened, about 3 min. Drain and rinse beans immediately under cold running water. Transfer to a paper towel-lined plate and gently pat dry.
In a large bowl, just before serving, combine herbs, vinegar and oil. Whisk well to blend ingredients. Add beans and tomatoes, season with salt and pepper and toss gently to combine. Serve at room temperature.
Make Ahead: You can prepare the vegetables a day in advance, but keep the dressing separate until you are ready to serve it.
Prep 20 min. Total 30 min.
2 cans (16 oz.) navy beans, drained and rinsed
2 cups fresh or frozen cut green beans, cooked, rinsed with cold water
2 cups chopped celery
1 cup chopped red bell pepper
6 Tbsp. chopped fresh chives
4 Tbsp. chopped fresh parsley
1 cup Italian dressing
1 tsp. dried oregano leaves
Makes 8 servings
Healthy substitutes: Make with reduced-fat/Light Italian dressing
In a medium bowl, mix all ingredients. Refrigerate 10 min. to blend flavors. Serve cool.
This salad can be served over lettuce and for a little extra flavor add canned white tuna, if desired.