One of the most delicious ones I make: roll cut green beans, cook till just tender, drain, rinse and chill. Make up a white wine vinegrette with shallots and herbs. Marinate chopped tomato in some of the viniagrette for 1/2 hour if you have time. Toss green beans, tomatoes and bay shrimp. This combination is just perfect.
If you want something a little heartier, I like to make a sauce for them with plain yogurt, lemon juice, onion and cucumber in a blender, and then add blanched green beans. I add roasted potato chunks for a little more heft but they're not essential!
I love this salad from Smitten Kitchen. You add very well-toasted almonds, slightly pickled onions and celery to crunchy beans: http://smittenkitchen.com/2011/02/green-bean-salad-with-pickled-red-onions-and-fried-almonds/
Blanch and cool green beans and toss with a sherry-shallot vinagrette (mince 1-2 shallots and whisk with sherry vinegar and olive oil). Arrange on a plate with shaved parmesan or gruyere, and prosciutto twirled into roses.
Jeanne's Green Beans, Corn and Cherry Tomato Salad
By Rae England on June 26, 2009
Photo by Rae England
0 Reviews
Prep Time: 15 minsTotal Time: 15 minsServings: 6
About This Recipe
"This recipe is from a new web site goodbite.com.by Jeanne Kelly Kitchens. The only change I made is to lightly steam the green beans and the corn on the cocb."
Ingredients
1 lb green beans, trimmed and cut into 2 inch pieces
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 small shallots, minced
1 garlic cloves, minced
2 teaspoons fresh thyme
2 ears sweet white corn
1 pint cherry tomatoes, cut in half
salt
pepper
Directions
Lightly steam the green beans and the corn. Remove corn from cob.
Whisk together the oil and vinegar.
Add shallot and garlic, salt and pepper.
Combine green beans, corn, tomatoes and gently add the dressing.
7 Comments
Jeanne's Green Beans, Corn and Cherry Tomato Salad
By Rae England on June 26, 2009
Photo by Rae England
0 Reviews
Prep Time: 15 minsTotal Time: 15 minsServings: 6
About This Recipe
"This recipe is from a new web site goodbite.com.by Jeanne Kelly Kitchens. The only change I made is to lightly steam the green beans and the corn on the cocb."
Ingredients
1 lb green beans, trimmed and cut into 2 inch pieces
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 small shallots, minced
1 garlic cloves, minced
2 teaspoons fresh thyme
2 ears sweet white corn
1 pint cherry tomatoes, cut in half
salt
pepper
Directions
Lightly steam the green beans and the corn. Remove corn from cob.
Whisk together the oil and vinegar.
Add shallot and garlic, salt and pepper.
Combine green beans, corn, tomatoes and gently add the dressing.