Easy Green Bean Recipes

Green Bean Recipe

Lemony Green Bean and Tomato Salad
Serves 6-8 as side dish

Crunchy green beans and tomatoes combine for a salad that sings of summer. Great for an outdoor party menu

1 cup yellow or red cherry tomatoes, halved

1/4 cup extra-virgin olive oil

1/4 cup finely chopped Italian parsley

Juice and zest of 1 medium lemon

1 small shallot, thinly sliced 

Bring a large pot of heavily salted water to a boil over high heat. Add green beans and cook for 2 to 3 minutes or until tender with some crispness.   Drain well and pat dry.  Chill in refrigerator.  Combine all ingredients in a large glass bowl, season with salt and freshly ground black pepper, and mix thoroughly. Adjust seasoning if desired.

Green Bean and Pasta Salad
Serves 6-8
8 ounces penne or other pasta

1 pound bag of frozen green beans, cooked according to package directions
1/4 cup olive oil
1/2 cup red wine vinegar
1 teaspoon Dijon-style mustard
Salt and pepper
1/2 cup sliced black olives
1/2 cup sliced green olive
4 green onions, cut into 2" lengths and cut lengthwise into thin strips
Grated Parmesan cheese

Cook pasta according to package directions.  Rinse the pasta with cold water.  Drain well.  Drain off any liquid remaining on the cooked green beans.

Whisk oil, vinegar, mustard and salt and pepper in a large mixing bowl until well blended.  Add pasta and green beans, mix well.  Stir in olives and green onion strips.  Toss with cheese just before serving.

Green Bean Salad Recipe with Basil Vinaigrette 
Serves 6

2 pounds green beans, trimmed
3 shallots, minced
2 tablespoons balsamic vinegar or red wine vinegar
1/4 cup olive oil
2/3 cup chopped fresh basil leaves
2/3 cup grated Romano cheese
Additional grated Romano cheese 

Cook beans in large pot of rapidly boiling salted water until just crisp-tender. Rinse with cold water. Drain. Transfer to bowl. Combine shallots and vinegar. Gradually mix in oil. Add basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup cheese. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Place beans on platter. Top with cheese. 

Helpful Hints
Try different types of pitted olives, such as cracked green olives, Gaeta, Kalamata or oil cured black olives  

Prepare the pasta and green beans 1 day in advance.  Refrigerate separately in covered containers or plastic zip-loc bags.