This cold green bean salad recipe is one of my favorite ways to enjoy fresh green beans. My easy recipe combines green beans, delicious serum dress and fragile fried pieces.
When fresh green beans in the season, I’m jumping to make this simple green bean salad. I serve it cold that means the beans are beautiful and fragile. You will love the sinked vinaigrette, and those crisp pieces are so delicious.
This salad is a nap Green Bean Casserole:A series can use the store purchased fried pieces, fried onions, or make it like me your own. Here’s my 15-minute Recipe for fried piecesA number
The main components
- Green beans. The fresh green beans season in the summer, early fall. I’m looking for a fragile, tight beans without any bruised spots. To make my green beans for this salad, I cut the ends. I leave them all, but if you prefer to cut them into smaller pieces, feel free.
- Shallot vinaigrette: Everyone needs a good shallot dress recipe in their backs pocket, and this is mine. I sample mustard, red wine vinegar, olive oil, salt and pepper. It’s easy and so delicious.
- Fried scales. I love salads with different tissues, and this frozen green bean salad completely hits that mark. In the store you can find fried onions or pieces, but they are clear. They take a while and you can use them for other dishes throughout the week. Here is my manual How to make fried piecesA number
How to make my fresh green bean salad
For the best green bean salad, your green bean blink. To do this, add them into a large basket with boiled salted water and cook for a few minutes. You want them to turn into bright green? I always try to leave and seek out to be a little crunchy.
In case of ready, dive them into the ice water to stop making it. Then throw them into plain slashed dressing and top with fragile fried pieces. The combination of green beans and fragile fried pieces is classic.
Add them to oil with oil and simmer slowlySometimes mixing up to light brown and fragile, for about 10 minutes. Let them dry with paper towels then throw them on your salad. If you have a few balance, add them to other dishes mashed potatoesTo be in style Sautéed Green Beans:and soups.
Fluctuations of green bean salad
I love how comprehensive this salad and make love to the peak of green beans and the holidays. As in the case of many of our salad recipes, you can make many fluctuations in this simple green bean salad. Here are some of my favorite.
- Add cheese, fragile feta, shaved parmesan or creamy goat cheese.
- Throw some cooked and sliced potatoes, so Potato and green bean saladA number
- Throw a few handfuls of greeners such as Arugula, spinach or baby cotton.
- Serve Salad next to Seared Tuna or your favorite Tuna saladHard-boiled eggs and some olives for the French Nicosis-inspired salad.
- Add additional protein Juicy chicken breastTo be in style poached salmonbrewed Cooked hamor poached shrimpA number
Our favorite green bean salad
-
Preparation
-
Boil
-
Generic
The recipe for this incredible cold green bean salad has been a family favorite for years. It is one of the best ways to enjoy fresh green beans. We throw beans with a simple barbecue with vinaigrette and finish with fragile fried pieces (optional). You can buy fried pieces or make them. Here is ours Recipe for crispy fried mixturesA number
Makes 6 maintenance
You will need
1 pound (450 g) green beans or small wedding checks
1 tablespoon ground piece
1 tablespoon Dijon mustard
2 tablespoons of red wine vinegar, white wine vinegar or champagne vinegar
1/4 cup (60 ml) olive oil
Salt and freshly ground pepper
Crispy fried, Optionally, our Recipe for fried pieces
Directions:
1Fill in green beans and leave them completely. Make a bowl filled with cold water and ice.
2Bring a large pot of salt water to boil, then add green beans. Cook until bright green, but still fragile. I check the elegance in 2 minutes, then add extra time if necessary. Depending on how thin the beans, they will need 2 to 4 minutes.
BookletSqueeze beans and throw them into ice water.
ThreeGet scared pieces, mustard, vinegar, olive oil, a pinch of salt and pepper at the bottom of the salad bowl. Taste, then adjust it if necessary with a more salt and pepper.
5Throw in green beans, then deliver above sprayed pieces (optional).
Adam and Junny tips
- Frozen green beans. Fresh beans are fragile but you can replace them for frozen. Add frozen beans in salted boiling water and cook until heated and tender. Transfer to the ice bath then use the salad as above.
- Storage: After that, the salad will last one day, it will still give a delicious, but the beans will lose their bright green color.
- Instead of fragmented pieces instead, try to fry some minced or sliced garlic for green bean salad Crispy garlicA number
- The food facts below are evaluated.
Nutrition by service
The amount of serving
1/6 of the dish
Compound
Scintend
127
Compound
Total fat
10 g
Compound
Saturated fat
1.4 g
Compound
Cholesterol
0 mg
Compound
Sodium
105.2 mg
Compound
Carbohydrate
9.6 g
Compound
Dietary fiber
3.5 g
Compound
General sugar
4.4 g
Compound
Protein
2.6 g
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
