It's Thursday and time for the weekly food fest hosted by A Way To Garden and Dinner Tonight. On the menu today is Green Beans, so if you are looking for a new recipe to use up those green beans or if you have one to share, check it out.
I have two bean salad recipes I'd like to share. The first one I made last week. I had some green beans that had to be used up and this made a great lunch. The second one is based off a recipe from a Southern Living cookbook (I think, that's where the original was from). I've adapted it to how I make it (much simpler). I haven't made it this yet this year though, so I'm sorry, there is no photo.
The great thing about both of these salads is that you can change them to fit your taste or what ingredients you have on hand. Some tasty additions that I can think of right now are corn kernels, using yellow and/or purple beans in addition to the green (which I've done with the second one many times), and changing up the herbs in the dressings to include dill or cilantro. Just use what you have and what you like, it's your lunch!
Marinated Bean Salad
2 cups green beans, cut in 1 inch pieces, steamed tender crisp, then shocked in cold water
1 can red kidney beans, drained and rinsed
1 can butter beans, drained and rinsed
1 Large Tomato, chopped
1/2 red onion, diced
Mix these ingredients together in a medium sized bowl.
Juice of one lemon
1/4 cup Extra Virgin Olive Oil
2 cloves garlic, minced
2 Tablespoons parsley, chopped
2 Tablespoons oregano, chopped
Salt & Pepper to taste
Whisk all dressing ingredients together. Pour over bean mixture and let marinate at least 30 minutes.
Green Bean and Tomato Salad
1 pound green beans, cut into 2-inch pieces, steamed until tender crisp, then shocked in cold water
2 cups red and/or yellow cherry tomatoes, halved
2 large red and/or yellow sweet peppers, cut into bite-sized pieces
Mix these ingredients together in a large bowl.
3 Tablespoons olive oil
3 Tablespoons red wine vinegar
1/4 cup chopped shallots
1 Tablespoon chopped basil
1 Tablespoon snipped chives
2 teaspoons Dijon-style mustard
1 teaspoon snipped oregano
1 teaspoon lemon juice
Salt & Pepper
Mix all ingredients together in a jar. Pour over vegetables. Let marinate at least 30 minutes.