Green beans – Fresh beans are best for this chilled green bean salad. Look for long, firm ones! Extra virgin olive oil – Gives the dressing body and richness. White balsamic vinegar – You ...

We asked experts what they like about the trendy salads—and how to make a really good one.

If you have fresh on hand I recommend using fresh, they will give the best flavor. Do I need to remove the stems from green beans? Yes, I recommend that you remove the stems from green beans. This ...

These hearty new salad recipes, like roasted squash salads and spinach salads, are full of delicious fall flavor, thanks to ...

They are best eaten when young and ... Home-grown green beans are in season from June to September. Store in a paper bag in the salad drawer of the fridge and use within 3-4 days.

Cover and cook, shaking pan often, until beans are just tender and bright green, about 5 minutes. Transfer beans to a large bowl and season with lemon juice and 1 tablespoon walnut oil.

Try the dense bean salad. Violet Witchel ... "an incredibly nutrient-dense food that will keep you full, too." More:Green beans are one vegetable you really can't get too much of.

This salad features two types of beans, and we're not mad about it. Pair rinsed and drained butter beans with fresh green beans, red and yellow cherry tomatoes, Castelvetrano olives, and a romesco ...

are Sando’s favorites for this salad. They are available at specialty stores or online at ranchogordo.com. See our dried bean how-to for cooking instructions. What is the best way to cook dried ...

this Spanish-inspired tuna salad with white beans and oranges will give you a whole new appreciation for the dish. Recipe developer Julie Kinnaird shares her interpretation of tuna salads that she ...

This very green bean salad is full of flavour and makes the perfect ... They should not look wilted, discoloured or brown. They are best eaten when young and tender. To tell how fresh they are ...