Best String Bean Salad Recipes

FRENCH STRING BEAN SALAD

Steps:

• Fill a large bowl with ice water. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the beans and cook for 1 minute only. Time it carefully! You want the beans to be crisp-tender. Drain the beans and put them in the ice water until completely cool. Drain the beans again, dry on paper towels, and place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt, and the pepper. While whisking, slowly add the olive oil to make an emulsion. Pour enough dressing over the beans to moisten them well, reserving the rest for another use. Toss with the dill, season to taste, and serve at room temperature. (If the beans aren't served immediately, refrigerate them and add a little extra vinaigrette and a sprinkle of salt before serving.)

STRING BEAN AND POTATO SALAD

Steps:

• Put the potatoes and garlic in a pot and cover with well-salted water. Bring to a boil over medium heat and cook until the potatoes are fork-tender, about 20 minutes; drain. When they are cool enough to handle but still hot, carefully cut the potatoes in half (try not to pull off the skins) and transfer to a large bowl. Finely chop the garlic and add it to the potatoes along with 2 tablespoons each vinegar and olive oil; season with salt. (It is important to do this while the potatoes are still warm so they absorb the vinegar and oil and are seasoned all the way through.)
• Meanwhile, bring another pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt. Add the haricots verts to the boiling water and cook until tender, 5 to 6 minutes (bite a bean to be sure they are properly cooked); drain and immediately put in the ice water to "shock" them, or stop the cooking. When they are cold, drain the haricots verts and let them dry a little. Cut them in half.
• Add the haricots verts, olives, oregano, scallions and red pepper flakes to the bowl with the potatoes. Stir to combine well; taste and adjust the seasoning. Add the remaining oil and vinegar, if needed. This salad is good now, but it will be even better if you let it sit for at least 1 hour at room temperature.

CUCUMBER, STRING BEAN, AND OLIVE SALAD

Steps:

• Fill a large bowl with ice and water; set aside. Bring a pot of water to a boil. Salt the water; add the string beans, and cook until bright green and just tender, 3 to 4 minutes. Drain, and transfer to ice bath until cool. Drain, and cut in half lengthwise.
• Peel cucumbers, and split lengthwise. Remove seeds using a melon baller or a spoon. Cut into 1/2-inch-thick slices on the diagonal. Combine with string beans, olives, and parsley leaves in a medium serving bowl.
• Place mustard, red-wine vinegar, and salt and pepper to taste in a small bowl; whisk to combine. Slowly add olive oil, whisking constantly until well combined. Toss with salad just before serving.

BONE-IN PORK MILANESE WITH A ROASTED FINGERLING POTATO-STRING BEAN-TOMATO-ARUGULA SALAD

Steps:

• For the pork milanese: Preheat the oven to 400 degrees F. Bring a medium pot of water to a boil.
• Toss the potatoes with some olive oil in a bowl and sprinkle with salt and pepper. Pour onto a baking sheet in an even layer and transfer to the oven. Roast until golden brown, stirring halfway through, 15 to 20 minutes. Remove from the oven and set aside until ready to use.
• Meanwhile, season the boiling water with salt. Add the string beans and blanch until tender yet crispy, 2 to 3 minutes. Remove the beans from the boiling water and shock in a bowl of ice water to stop cooking. As soon they are cold to the touch, drain on a paper-towel-lined plate. Set aside until ready to use.
• Set a heavy-bottomed, high-sided saute pan over medium-high heat and fill with 1 to 2 inches of oil. Heat the oil to 375 degrees F.
• Lay out a large piece of plastic wrap on a cutting board. Set the pork chop on the plastic wrap and cover with another piece of plastic wrap. Using a meat mallet, evenly pound the chop to approximately 1/2- to 3/4-inch thick.
• To a shallow dish, add the flour. To a second shallow dish, add the eggs and whisk to combine. To a third dish, add the breadcrumbs. Dredge the pounded pork chop in the flour on both sides and shake off any excess. Then coat the chop in egg, again shaking off any excess. Lastly, add the chop to the breadcrumbs, pressing the breadcrumbs into both sides of the chop.
• Test the temperature of the frying oil with a piece of breadcrumb; if it bubbles all around and doesn't stop, the oil is ready. Carefully add the pork chop to the oil and fry until golden brown, 2 to 3 minutes. Drain on a paper-towel-lined baking sheet and season with salt. While the pork is frying, make dressing.
• For the salad and dressing: Add the shallot, vinegar and mustard to a bowl. Whisk in the olive oil and season with salt and pepper to taste.
• Add the arugula, tomatoes, bocconcini, roasted potatoes and blanched string beans to a large bowl. Add half of the dressing and toss to combine. Add more dressing as needed. Taste and adjust the seasoning.
• Set the fried pork chop on a plate and top with the salad.

ASPARAGUS AND STRING BEAN SALAD WITH BASIL

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook green beans and wax beans until crisp-tender, about 1 minute. Using a slotted spoon, transfer beans to ice-water bath. Drain; transfer to a large bowl.
• Cook asparagus in boiling water until crisp-tender, about 1 minute. Transfer asparagus to the ice-water bath. Drain. Cut asparagus into 3-inch pieces; add to beans. Add shallot and basil.
• Make vinaigrette: Whisk together vinegar, cheese, sugar, 1/4 teaspoon salt, and the oil in a medium bowl until sugar has dissolved. Season with pepper.
• Add vinaigrette to vegetable mixture; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 2 hours. Garnish with basil.

STRING BEAN, ARUGULA, AND PASTA SALAD

Steps:

• Prepare an ice-water bath. Cook green and wax beans in a large pot of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer beans to ice-water bath until cool, reserving water in pot. Drain beans, and cut into 2-inch-long pieces.
• Add pasta to the reserved boiling water, and cook until al dente. Drain and spread on a rimmed baking sheet. Refrigerate for 10 minutes. Transfer chilled pasta to a large serving dish.
• Whisk lemon zest and juice and 3/4 teaspoon salt. Season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Drizzle over pasta, and toss until well coated.
• Add beans, pine nuts, and grated Parmesan. Toss until evenly distributed. Just before serving, fold in arugula, and top with shaved Parmesan.

ITALIAN STRING BEAN & POTATO SALAD

Steps:

• Steam string beans and potatoes until tender. Cool under cold water. Drain excess water. In large bowl toss beans & potatoes with sliced onions, julienned basil, garlic, salt, pepper & oregano. Refrigerate for 1 hour. Mix olive oil & vinegar together then pour over vegetables and toss. Add more salt and pepper if needed. Serve cool.

WARM BEET AND STRING BEAN SALAD

Steps:

• Preheat the oven to 350 degrees. Put the beets in the oven on a rack and bake them for an hour and a half or until they are tender when pierced with a fork. When the beets are cool enough to handle, slice them into half-inch pieces and put them in a bowl. Keep them warm.
• Meanwhile, steam the string beans until they are tender.
• Combine the mustard, vinegar, walnut oil, salt and pepper and mix well. Pour half the mixture onto the beets with the onions and chives and toss. Put in the center of a round serving dish.
• Toss the beans in the remaining dressing and arrange them in a circle around the beets. Serve the salad warm or at room temperature.

SALT COD, POTATO, AND STRING BEAN SALAD

Steps:

• Place the salt cod in a small saucepan, and add water to cover. Bring the water to a simmer, 1 to 2 minutes, just to refresh the cod and remove any last traces of saltiness. Drain, pat the cod dry, and set aside.
• Slip the potatoes into a pot with water, cover, and bring to a simmer. Cook until tender; then remove the potatoes and let cool slightly. Peel and cut them into 1-inch chunks, and toss into a serving bowl.
• In the meantime, bring a pot of salted water to a boil, and add the green beans. Boil until crisp-tender, about 6 minutes, drain, let cool, then add to the bowl with the potatoes.
• Scatter the red onion and pepper into the serving bowl. Season with the salt and peperoncino flakes, drizzle with the olive oil and vinegar, and toss well.
• Flake the cod in big chunks over the top of the bowl, and toss gently one more time, taking care not to break up the pieces of fish too much.

CRUNCHY STRING BEAN SALAD WITH RED ONION AND PROSCIUTTO

Steps:

• In large pot of boiling salted water, cook beans until crisp-tender, 2 to 3 minutes. Drain in colander, then immediately transfer to bowl of ice and water to stop cooking. Drain and pat dry. Refrigerate 1 hour, or overnight.
• One hour prior to serving, in large bowl, combine beans, onions, prosciutto, olive oil, lemon juice, rosemary, salt, pepper, and red pepper flakes. Toss gently and let stand at room temperature for one hour before serving.

STRING BEAN SALAD

Steps:

• Steam the string beans. While they are cooking, make the vinaigrette.
• Combine the garlic, mustard and vinegar. Beat in the oil to form an emulsion. Season to taste with salt and pepper. Toss the beans in this mixture while they are hot and serve them at room temperature.

STRING BEAN AND ONION SALAD

Steps:

• Bring the water to a boil in a medium-sized saucepan. Trim and wash the beans, remove any blemished ones, place them in the boiling water, and cook for about 5 minutes, or until they are tender but still slightly crisp. Drain the beans, place them in a glass salad bowl, and allow them to cool. Place the onion slices in a small bowl, cover them with the lemon juice, and allow them to soak for 30 minutes. When ready to serve, add the onions to the string beans, drizzle them with olive oil, season with salt and pepper, and serve at room temperature.

ASPARAGUS AND STRING BEAN SALAD WITH BASIL

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook the green beans and wax beans until crisp-tender, about 1 minute. Using a slotted spoon, transfer the beans to the ice-water bath. Drain; transfer to a large bowl.
• Cook the asparagus in boiling water until crisp-tender, about 1 minute. Transfer the asparagus to the ice-water bath. Drain; cut into 3-inch pieces. Add to the beans. Add the shallot and basil.
• Make the vinaigrette: Whisk together the vinegar, cheese, sugar, 1/4 teaspoon salt, and the oil in a medium bowl until sugar has dissolved. Season with pepper.
• Add the vinaigrette to the vegetable mixture; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 2 hours. Garnish with basil.

QUICK COLD BEET AND STRING BEAN SALAD

Steps:

• Open cans of beets and string beans and discard the water from each Slice the onion into circles and separate each circle into smaller ones Crush and chop garlic Add spices and dressing Add to large serving bowl and mix everything together. let sit at least 1/2 hour before serving. Serve right away or preferably Keep in refrigerator till cold. Serves up to 8 people This very quick side dish is easy to make and can be served right away or better at least 1 hour refrigerated to blend the taste of the spices and dressing...Before serving, mix well from bottom of bowl to blend spices and dressings. You can sit the bowl into a larger ice-filled bowl when seving outdoors.

STRING BEAN & ARUGULA SALAD

Steps:

• Heat the grill to medium-high.
• In a large bowl, toss the string beans with the olive oil and garlic. Let the beans rest for 10 minutes or so, then place the beans on a large square of heavy-duty aluminum foil. Fold the foil over the beans and fold down the ends of the foil twice. Place the foil packet on the grill, seam side up, and grill for 25 to 30 minutes. Let the beans cool for a few minutes, then combine them in a roomy bowl with the arugula, lemon zest, and salt and pepper to taste, tossing until the arugula is wilted, 2 to 3 minutes.

GRILLED EGGPLANT WITH STRING BEAN AND TOMATO SALAD

Steps:

• Preheat a grill for cooking over medium heat.
• Trim the stem ends off the eggplants and slice each eggplant lengthwise into 4 thick slabs, yielding a total of 8. Season both sides of each eggplant slab with salt and let sit for 30 minutes to draw out moisture.
• Meanwhile, lay out a large sheet of heavy-duty foil or a double layer of regular foil. Put the string beans in the center. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Bring the short ends of the foil together and fold twice to seal; fold in the other sides to seal, leaving room for steam. Place the foil packet on the grill, cover and cook until no longer raw but still crisp, 3 to 4 minutes. Open carefully to avoid the hot steam and let cool completely.
• Whisk together the red wine vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the tomatoes, jalapeno, and cooled string beans. Stir gently and set aside to marinate.
• Whisk together the yogurt, garlic, remaining 1 tablespoon oil, 1/2 teaspoon salt and some pepper in a medium bowl. Set aside.
• Pat each eggplant slab very dry with paper towels. Brush both sides of each slab generously with olive oil. Grill the slabs, covered, flipping halfway through, until the eggplant is soft but still holds its shape, 12 to 15 minutes.
• When ready to serve, add the basil, cucumbers and 1/2 teaspoon salt to the string bean-tomato salad. Drizzle some yogurt sauce over each eggplant slab and top with the salad.

STRING BEAN, OLIVE, AND FLAKED-TUNA SALAD

Steps:

• Bring eggs to a boil in a small saucepan. Cover and remove from heat. Let stand 13 minutes. Drain and run eggs under cold water, then peel and cut in half.
• Meanwhile, bring potatoes to a boil in well-salted water in a medium saucepan. Reduce heat and simmer until tender, about 8 minutes. Remove potatoes with a slotted spoon and return water to a boil. Blanch beans in batches until bright and just tender, 3 to 4 minutes, then transfer to an ice bath.
• Whisk together mustard and vinegar in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper.
• Arrange eggs, potatoes, beans, tuna, and olives on a platter and drizzle with vinaigrette before sprinkling with basil.

STRING BEAN AND MUSHROOM SALAD

Steps:

• In a large saucepan, bring the water to a boil. Add the beans and salt to taste. Cook for about 5 minutes or until just tender. Do not overcook. Drain and cool.
• Wash and dry the mushrooms, then slice them thinly.
• Prepare the sauce by whisking together the mustard, vinegar, cumin, Tabasaco, salt and pepper. Slowly add the oil while whisking vigorously
• In a salad bowl, place the beans, mushrooms, onion and chives. Pour the sauce over the vegetables and toss gently.

SCHLOW CRUNCHY STRING BEAN SALAD WITH RED ONION AND PROSCIUTTO

Steps:

• 1. Boil a large pot of water and add 1.5 tbsps of salt. Fill a large bowl with ice water and set it near sink. 2. Blanch beans in boiling water for 2 minutes, until cooked but still crunchy, drain, and put into ice water for 2 min. Transfer to serving bowl and refrigerate. 3. Remove beans 1 h before serving. Add onion and prosciutto. 4. In a small bowl, combine oil, lemon juice, rosemary and pepper flakes. Whisk well and season with salt and pepper. 5. Just before serving, dress the salad and toss to combine. Not all of the dressing is needed. 6. Season with salt and more lemon juice to taste.

STRING BEAN SALAD

Steps:

• Place potato slices in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 5 minutes. Add beans; steam 8-10 minutes longer or until vegetables are tender. , In a jar with a tight-fitting lid, combine the oil, onion and garlic; shake well. Transfer vegetables to a bowl; add dressing and toss to coat. Season with salt and pepper. Cover and refrigerate for at least 1 hour.