Traditional recipes

Green bean salad

Green bean salad

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Green beans are cleaned, boiled in salted water.

Allow to cool.

Mix the beans with oil, salt, pepper, garlic and green coriander.

At the end, add the sour cream.

Decorate with Kapia peppers.

Bean salad with mayonnaise and garlic

Bean salad with mayonnaise and garlic. I said I don't make mayonnaise often, but I did, especially for these tender and tasty bean pods. I like this kind of blanched vegetables (scalded and then cooled in ice water) because I can go with them in different directions.

Either natural, with a hot sour cream sauce or fried butter (beurre noisette) and a little breadcrumbs, with a fine dutch sauce (recipe here), either au gratin with a white sauce and a little grated cheese, or in cold salads (Nicoise's salad & # 8211 recipe here) or with mayonnaise or remoulade sauce (celery with remoulade sauce & # 8211 recipe here).

In this way I also prepare cauliflower or broccoli. Mayonnaise I improve it with 2 tablespoons of fermented sour cream and flavor it with chopped onion or crushed garlic. Both options go great with pod beans! This time I chose to do it with garlic.

There is a lot to be said about boiling green bean pods. It matters how fresh, young and tender they are. If they already have grains, the little ones & # 8230 don't go too bleached anymore. They are addictive. It feels handy when you clean them at the ends if they are suitable for something like that or not. I test 2-3 pods by bending them in the middle & # 8211 if they crack lightly they are tender. If you can't do it low bean meal (recipe here) or smoked bean soup (recipe here).

You can also try the version with chopped bean pods (with yogurt and mayonnaise) & # 8211 see here.

This recipe can be an appetizer, a snack or even a quick dinner. It is better the next day, kept in a closed pan in the refrigerator. That's why I make larger quantities that I keep in the cold for 2-3 days. It's convenient to take out the box and have a delicious salad ready!

9 Green bean salad recipes

Have you tried green beans? It is a species of vegetable that brings many health benefits. Like vegetables, green beans have excellent nutritional properties, which contain low calories, fats, good amounts of fiber and vitamin A, B6, C, K, folic acid, calcium, silicon, iron, manganese, copper and potassium.

Benefiting from good amounts of fiber, helps regulate the intestine, helps eliminate body fluids, helps prevent premature aging, improves the immune system, lowers blood sugar, among other properties.

The best way to consume it and benefit from its properties is to prepare a green, nutritious and tasty bean salad. Below are some recipes that can be prepared, check it out!

1. Recipe with green bean salad with carrots


  • 500 g green beans
  • 1 carrot
  • 1 or
  • 1 small onion
  • salt to taste
  • olive oil to taste
  • pepper to taste
  • vinegar to taste.

Preparation method:

Start by cutting the ends of the beans and opening them in half to remove the thread, but do not completely separate the halves. Take to cook in a pan with water next to the washed and cleaned carrot and egg. After 15 minutes, drain, place on a tray and cut the carrots into cubes and cut the egg into slices. Cut the onion into slices, season with olive oil, salt, vinegar and pepper. Serve.

2. Recipe with light green bean salad with bridge


  • 500 g of green beans
  • 2 carrots, chopped and cooked
  • 2 chopped tomatoes
  • 1 chopped onion
  • 1 cup green corn
  • ½ chopped coriander
  • 6 tablespoons fresh cream
  • 1 cup chopped and cooked
  • salt to taste
  • pepper to taste.

Preparation method:

Wash and boil green beans in a pan with water, salt, a little butter, onion and chopped coriander. Drain and set aside. Include beans with boiled and chopped carrots, tomatoes, onions, corn and sour cream. Season with salt and pepper and serve with fresh coriander.

3. Recipe with green bean salad with vegetables


  • 250 grams of green beans
  • 1/2 chopped onion
  • 2 cloves of garlic
  • 1 tablespoon fresh coriander
  • 200 grams of American salad
  • 150 grams of arrocole
  • 100 grams of cherry tomatoes
  • 50 grams of green olives
  • 50 grams of black olives
  • lemon juice to taste
  • salt to taste
  • olive oil to taste.

Preparation method:

Wash the lettuce, red, tomato, onion, garlic and coriander leaves. Cut the leaves into strips, onion into pieces, cut the garlic and coriander. Wash and boil green beans with water onion, garlic, coriander and a pinch of salt for 20 minutes or until soft. Drain and set aside. Arrange the leaves, beans, olives, tomatoes, onions and season with lemon juice, salt and olive oil in a salad bowl.

4. Recipe with green bean salad with potatoes


  • 500 grams of green beans
  • 2 potatoes
  • 1 chopped green pepper
  • 100 grams of sliced ​​green olives
  • 1/2 bottle of plain yogurt
  • 1 foot salad
  • salt to taste.

Preparation method:

Wash and boil the beans in a saucepan with salt and water until soft. Drain and set aside. Cook the peeled potatoes until soft. Drain and cut into cubes. Cut the peppers and set aside. In a salad bowl add the beans, potatoes, olives, peppers and washed and broken lettuce leaves. Season with salt and add yogurt to give cream. Serve. If you want, you can add other vegetables.

5. Recipe with green bean salad with turkey breast


  • 500 grams of green beans
  • 1 onion
  • 1 clove of garlic
  • 150 grams of turkey breast
  • 1 tomato
  • coriander to taste
  • oregano the taste
  • salt to taste
  • pepper to taste.

Preparation method:

Cook the beans in a pan with salt and water for 10 minutes until al dente. Drain and set aside. Pour the turkey breast into cubes, slice the onion and chop the garlic. Take the turkey breast to enjoy the onion and garlic in a pan with olive oil. Add the tomatoes, beans and season with oregano, salt and coriander. Serve!

6. Recipe with green bean salad with shrimp


  • 1 kg of green beans
  • 1 kg of peeled shrimp
  • 300 g chard
  • 300 g of carrots
  • 300 g of purple cabbage
  • 1 purple onion
  • olive oil
  • coriander to taste
  • salt to taste
  • garlic to taste.

Preparation method:

Cook the washed beans with water and salt. Drain and set aside. In a large skillet, brown in olive oil, garlic and onion. Add the peeled and chopped carrots, cabbage and the leaf cut into thin strips. Add the green beans and stir. Leave it for a few minutes. In another pan, brown the garlic and shrimp cleaned, peeled and seasoned with salt. Then mix the ingredients of the two dishes on a plate. Add salt, add cilantro and serve!

7. Recipe with green bean salad with code


  • 500 grams of green beans
  • 2 boiled carrots
  • 3 slices of cod cooked and chopped
  • 2 boiled eggs
  • 1 large onion
  • 5 cloves of garlic
  • 1 tarragon branch
  • olive oil to taste
  • salt to taste
  • bell peppers to taste
  • nutmeg tip
  • black pepper to taste.

Preparation method:

Wash and cook green beans until al dente (soft but firm). Cook the peeled carrots and cut into slices. Cook cod desserts that have been previously desalinated and destroyed. Cook eggs and cut them into slices. Cook onions and garlic in a pan with olive oil, then add tarragon to taste. Add the chopped cod and leave for 2 minutes. Stop and cover for 2 minutes. In a salad bowl, mix green beans with boiled and sliced ​​eggs. Serve.

8. Recipe with green bean salad with chicken


  • 300g diced chicken breast
  • 400 g green beans cut into strips
  • 1 grated carrot
  • 2 boiled eggs
  • 4 tablespoons olive oil
  • 1 tablespoon chopped mustard
  • 3 tablespoons vinegar
  • salt to taste
  • pepper to taste.

Preparation method:

In a frying pan with boiling water and seasoned with salt, add washed green beans and cook for 20 minutes. Drain and set aside. Cook the chicken in cubes and season with salt, set aside. In a salad bowl, mix the cooked beans, diced chicken, boiled eggs and chop, fatten the carrot and season with olive oil, mustard, vinegar, salt and freshly ground pepper. Serve.

9. Recipe with green bean salad with white cheese


  • 1/2 kg of green beans
  • 250 grams of diced white cheese
  • 1 grated carrot
  • cherry tomatoes cut in half to taste
  • 1 small chopped onion
  • chopped coriander to taste
  • 20 quail eggs
  • 3 tablespoons light cream
  • salt to taste
  • pepper to taste.

Preparation method:

Cook the green beans in a pan with water and salt. Saute the onion in a pan with a little olive oil, add the cooked green beans and mix well. Book it. Pour the carrot into the thick channel and bring to a boil quickly in a pan with water. Encourage the beans with vegetables, diced white cheese, baked quail eggs and combine the cream. Season with salt and pepper and cool. Serve.

Anyone who thought he was vegan, refraining from eating a number of foods, is wrong. The key is to know how to adapt the recipes by looking for other ingredients with similar flavors or even better to incorporate them and replace them in traditional recipes. Many are possible ingredients to integrate into recipes, both sweet and salty. There are recipes for dessert

The omelet is a classic and traditional recipe. It is a light egg-based recipe that can carry the desired filling. In fact, eggs are ingredients that allow many different recipes, whether they are cooked, fried, mixed or as an omelet. Of all these ways, one of the most delicious is the omelet. To increase sup

Green bean salad with chicken

Put the chicken breast in a bowl with salt, pepper and olive oil.
Cover with foil and leave to marinate at room temperature.
Put olive oil in a pan and let the oil heat up.
Put the whole tomatoes in the pan.
Add a little balsamic vinegar over the tomatoes to deglaze.
We take them out on a plate.
Finely chop the onion.
We cut the radishes into thin slices and put them in cold water.
Put olive oil, balsamic vinegar, salt and pepper in a blender and mix.
Bring water to a boil in a pot.
Boil the eggs and leave them for 5 minutes.
After 5 minutes, drain the water from the eggs and put cold water on them and leave them for a few minutes.
We cut off the ends of the green bean pods.
Boil the beans in boiling water with a little salt.
Remove the beans from the boiled water in a bowl with cold water and ice.
Put the chicken in the pan in which we browned the tomatoes.
Add a little wine.
Add a little butter and leave with a lid on low heat.
Cut the chicken into slices and put them back in the pan for a few minutes.
Peel the eggs.
Take out the green beans on a kitchen towel.
Put green bean pods on a plate.
Sprinkle a little red onion.
Add 2-3 tomatoes.
We also put a few slices of chicken.
Add the egg we are raising.
We also put a few rounds of radishes.
Pour over the vinegrette and season with pepper and salt.

Green bean salad, ready in maximum 20 minutes

Ingredient:600 g green beans beans (you can also use canned beans), 5-6 cloves garlic, 2 tablespoons oil, lemon juice (or 2 tablespoons apple cider vinegar) salt to taste, a bunch of green parsley or green dill according to everyone's preference

Method of preparation.Wash the pods under running water, break them into small pieces and boil in water for 10-15 minutes. Turn off the heat when the pods are cooked, then strain into a sieve. Put the pods in a bowl, add over them, the oil, lemon juice, salt to taste, finely washed and chopped parsley and peeled and finely chopped garlic cloves. Homogenize the composition well and can be served as a garnish for a steak, or simple. It is one of the fastest summer food recipes that even the most inexperienced cook can prepare. You can use green or yellow bean pods.

Method of preparation

-The salad can be prepared either quickly, with canned beans, or the beans can be prepared and boiled at home:

-The beans, which have been at & rdquoumflat & rdquo for the day before, are boiled in cold water (the water to cover the beans), and after two or three boils it is taken off the heat and the first water is thrown away, after which it is boil again with hot water.

-This operation is repeated twice more, so that at the end, the first three waters are discarded. (All these operations are done to avoid further bloating, possible digestive disorders and possible flatulence that may occur after eating beans).

-Boil the beans (& icircn the fourth water), put 1-2 tablespoons of oil and leave the pot covered with a lid, simmer.

-When the beans are cooked, leave them to cool.

-Beans, either canned or boiled by us and cooled beforehand, are drained in a sieve.

-Clean the onion, remove the seeds from the peppers (donut), and wash them well, together with the lettuce leaves and parsley.

-Cut the pepper into cubes, finely chopped lettuce, finely chop the parsley, and cut the onion into juliennes and rub separately with a little salt to soften.

-Mix the boiled and drained beans with the other ingredients (donut, lettuce, parsley, onion).

-Prepare the dressing by mixing the olive oil with the lemon juice, season to taste and pour over the salad.

- Before serving, the bean salad is cooled to approx. 20 minutes.

Simple and quick bean salad

This simple and quick bean salad is suitable for a healthy and filling snack during Lent and beyond. Simple and quick bean salad is easy to prepare, from known and accessible ingredients, being delicious with slices of toast or fresh bread.

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This one simple and quick bean salad it is prepared in a maximum of 15 minutes and provides you with a tasty meal, full of nutrients. It can be eaten plain, with fresh slices or toasted slices of bread, being a real treat.

Bean salad simple and fast is very suitable for fasting days or for days when time does not allow you to turn on the oven or stove. It is also perfect for a lunch at work or for an evening snack.

For diversity you can add slices of feta cheese or cubes of tofu cheese, if you are fasting. In any variant you choose to eat this salad, you will enjoy a tasty meal, prepared quickly and easily, with accessible and handy ingredients.

Depending on the time you have available, you can choose to boil the beans at home. You can also use white beans, but with a larger grain, beans with small grains being more suitable for soup or beaten beans.

Video: The Green Bean Podcast Episode 34 (July 2022).


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