Green Bean Salads

Green Bean Salads

Low-calorie, but rich in protein, vitamins and valuable trace elements, green beans are in demand in cooking. It is not only useful, but also tasty and has a bright appetizing color. The product is well combined with a variety of vegetables, meat, eggs, mushrooms. Her love gourmets who know a lot about various foods. Supporters of healthy eating and vegetarians are also positive about it. Green beans are good not only in soups, vegetable stews and casseroles, but also cold. Salads of green beans can often be found in the menu of those who are on a diet. No less desirable are these dishes on the festive table. Cooking these snacks does not take much time and does not require outstanding culinary skills.

Cooking Features

The technology of making green bean salads can be different, since the recipes of these dishes are distinguished by a high variety. But whatever the choice of food you choose, it can be done even by an aspiring cook. It is only important to know and take into account a few points.

  • Frozen green beans do not lose their properties, for making salads it can be used just as fresh. Products are completely interchangeable.
  • Young beans look brighter and taste more delicate than old ones. Yellowed beans are usually not used in cooking.
  • Fresh beans are washed, boiled, cut into pieces about 3-4 cm long, unless otherwise indicated in the recipe. You can first cut the pods into pieces of the desired size, and then boil - this is not important. Frozen beans are used without defrosting. The product does not require any additional preparation.
  • In order to not digest the beans, it is dipped in boiling water, boiled for about 5-10 minutes. In a longer cooking product does not need.
  • After boiling, the beans must be rinsed under cold water so that it retains its bright color.
  • Before adding beans to the salad, cool the beans and allow them to dry. Other products subjected to heat treatment, before combining with other components, are also cooled to room temperature. If warm foods are mixed with cold sauce, the snack will quickly turn sour.
  • It is advisable to fill the salad shortly before serving to the table so that it stays fresh longer. This is especially true for dish options, which include fresh vegetables.

The sauce can change the taste of a dish, even if it consists of the same set of ingredients. Salads with beans can be seasoned with sauces based on sour cream, mayonnaise, vegetable oil and vinegar, soy sauce and lemon juice, other products. Preparing a salad of green beans, the hostess has the opportunity to experiment, filling the appetizer with various kinds of liquid seasonings.

Green Bean Salad with Carrots and Sweet Peppers


  • string beans - 0, 35 kg;
  • red onion - 100 g;
  • carrots - 0, 25 kg;
  • sweet pepper - 0, 2 kg;
  • grape vinegar (6%) - 20 ml;
  • tomato sauce - 40 ml;
  • olive oil - 40 ml;
  • salt, black pepper powder - to taste.

Preparation Method:

  • Wash the beans, cut into 3-4 cm pieces.
  • Boil water, put the beans in it, add salt.
  • Boil for 10 minutes, then fold the beans into a colander, rinse under a gentle stream of cold water.
  • Wait until the water drains from the beans and the pods dry.
  • Scrape, wash carrots, dry it with a napkin, cut off the tips.
  • Crush carrots grated for cooking Korean salads. If such a grater in the house is not available, you can simply cut the vegetable into thin strips.
  • Pepper wash. Remove the stalk from it with the seeds. Pulp cut into strips.
  • In a bowl, combine the peppers, carrots, and beans.
  • Free the onions from the peel, cut it into thin halves or quarters of rings. Fill with hot water, leave for 2-3 minutes. This is necessary to remove excess sharpness.
  • Drain, squeeze the onions, add to the rest of the ingredients.
  • In a separate container, combine tomato sauce (the sauce can be chosen to your liking), olive oil, vinegar, a pinch of salt and black pepper. Whisk the mixture with a whisk so that it acquires a uniform consistency.
  • Add the sauce to the vegetables and beans, mix the products.

The finished salad is put in a beautiful vase and served at the table. This option snacks can be consumed during the post. It is suitable for a vegetarian table.

Green Bean Salad with Mushrooms and Cherry Tomatoes


  • frozen string beans - 0, 3 kg;
  • fresh champignons - 0, 3 kg;
  • onions - 0, 2 kg;
  • cherry tomatoes - 0, 25 kg;
  • leaf lettuce - 100 ml;
  • lemon juice - 20-30 ml;
  • vegetable oil - how much will leave;
  • salt, pepper, herbs - to taste.

Preparation Method:

  • Put the beans in a bowl. Boil the water. Fill the beans with boiling water, leave for 5 minutes. Drop in a colander, let the beans dry.
  • Peel the onions from the peel, cut the vegetable into thin half rings.
  • Wash, dry the mushrooms, cut them into medium-sized bars.
  • Heat the oil in a deep frying pan, put onions and mushrooms in it, fry them for 5 minutes.
  • Add the green beans, continue cooking for another 5-7 minutes.
  • Salt, pepper, remove from heat. Put the beans and mushrooms in a bowl and wait for them to cool.
  • Add lemon juice and a little oil, mix.
  • Tear lettuce leaves, put on a dish.
  • Place the beans and mushrooms on top.
  • Spread the halves of cherry tomatoes on top of the salad, pepper them, sprinkle with lemon juice.

You can also use unsweetened yogurt or sour cream as a dressing for this salad.

Green Bean Salad with Ham and Cheese


  • string beans - 0, 4 kg;
  • ham - 0, 25 kg;
  • hard cheese - 100 g;
  • onions - 100 g;
  • tomatoes - 0, 3 kg;
  • mayonnaise - 100 ml;
  • salt, spices - to taste.

Preparation Method:

  • Boil the beans in salted water for 7-8 minutes, transfer to a container with cold water, drain in a colander. Wait until the beans are dry, cut into short pieces, if this has not been done before.
  • Free the ham from the film, cut into strips, put it to the beans.
  • Cut the tomatoes into semicircles about 0.5 cm thick, add to the beans and ham.
  • Peel the onions, cut into thin half-rings, put to the rest of the products.
  • Pepper products, add mayonnaise to them, mix well.
  • Put the appetizer in a salad bowl or dish.
  • Chop grated cheese, sprinkle with salad.

Cheese can be used not to sprinkle with salad, but mix it with other products - this does not affect the taste of the dish. Decorate the dish can be chopped greens.

Green Bean Salad with Meat


  • low-fat pork or beef - 0, 3 kg;
  • green beans - 0, 4 kg;
  • onions - 0, 2 kg;
  • garlic - 2 cloves;
  • table mustard - 2-3 ml;
  • soy sauce - 20 ml;
  • apple cider vinegar (6%) - 20 ml;
  • vegetable oil - how much will leave;
  • ground black pepper and other spices - to taste.

Preparation Method:

  • Wash pork or beef. Pat dry with a napkin. Remove films, seals, grease. Cut the meat into small pieces, about 2 times thinner than for beef stroganoff.
  • Heat oil in a pan, put the meat in it. Fry it for several minutes on high heat until it is crusty. Reduce heat, salt and pepper, fry until done.
  • Put the meat on a plate covered with a napkin to remove excess oil.
  • Wash beans, dry, cut into short pieces.
  • Boil water, add salt and boil beans into boiling water. Boil it for 8-10 minutes.
  • Flip the beans into a colander, rinse with cold water, let it dry.
  • Put the beans in a deep bowl, add the meat to it.
  • Vinegar mixed with water in a ratio of 1: 2.
  • Peel onions, cut into thin half-rings, put them in marinade for 20 minutes.
  • Squeeze the onion, put it in a bowl with other ingredients.
  • Pass garlic through a press, mix with a spoon of vegetable oil and the same amount of soy sauce.
  • Pepper salad, season with cooked sauce.

It remains to shift the appetizer to a salad bowl and serve it to the table. Similarly, you can make bean and chicken salad.

How to decorate green bean salad

Salads with green beans look bright and fresh due to the fact that the main ingredient has a juicy green color. But these snacks before serving do not hurt to decorate additionally, so that they look even more festive and appetizing. You can offer several options for decorating such foods.

  • Salad leaves and greens emphasize the fresh taste of the salad, if you put it on the salad leaves, decorate with leaves of spinach, basil or arugula, sprigs of parsley, dill or cilantro.
  • Putting the salad on a plate in a slide, on the perimeter you can lay out the pods of beans, half quail eggs or cherry tomatoes.
  • Figures and flowers made from fresh or boiled vegetables, eggs will also be a worthy decoration of a green bean salad. They can be put on the top of the salad or on the edge of the plate.
  • To make a string bean snack more subtle, you can sprinkle it with sesame seeds or crushed nuts. It will also have a positive effect on the taste of the dish.

In the bowels, bean salad will also look beautiful and modern.

Salads from green beans are useful and most often not too high in calories. They are prepared simply and from the available products, which allows them to make for a family dinner. The pleasant taste of the snack and its noble appearance can make it a festive table decoration.

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