Best Marinated Beans With Celery And Ricotta Salata Recipes

Green Beans with Ricotta Salata image

Provided by Martha Stewart

Number Of Ingredients 8

1 tablespoon plus 1/4 teaspoon salt
1 pound string beans, stem ends trimmed
2 ounces ricotta salata cheese, crumbled
20 small fresh basil leaves
1/2 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons extra-virgin olive oil
1/8 teaspoon freshly ground black pepper

Steps:

Bring a large saucepan of cold water to a boil. Add 1 tablespoon salt and trimmed beans. Cook until beans are just tender, about 4 minutes. Remove from heat, drain, and immediately plunge beans into an ice-water bath to stop the cooking process. Drain, pat dry, and place in a large bowl along with ricotta salata and basil leaves.
In a small bowl, whisk together mustard, vinegar, olive oil, remaining 1/4 teaspoon salt, and pepper.
Pour vinaigrette over bean mixture and toss well.

Marinated Bean Salad image

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12-14 servings.

Number Of Ingredients 14

1 can (15-1/2 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1/2 cup vegetable oil
1/2 cup vinegar
1/2 cup sugar
1/4 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1 medium onion, thinly sliced into rings

Steps:

Combine beans and peas in a large bowl. In a small bowl, combine the next nine ingredients; mix well. Pour over bean mixture and stir well. Cover and chill for at least 2 hours. Add onion rings just before serving. Serve with a slotted spoon.

Nutrition Facts :