Fresh Green Bean Salad
You can never have too many salad recipes, so give Fresh Green Bean Salad a try. This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe serves 12 and costs 83 cents per serving. One serving contains 107 calories, 1g of protein, and 9g of fat. 80 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 35 minutes. If you have lemon peel, ground mustard, fresh green beans, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. Overall, this recipe earns an excellent spoonacular score of 95%. If you like this recipe, take a look at these similar recipes: Fresh Green Bean and Tomato Salad, Mike's Fresh Green Bean Salad, and Fresh Corn and Green Bean Salad.
Servings: 12
Preparation duration: 25 minutes
Cooking duration: 10 minutes
Ingredients:
1 cup fresh baby carrots, cut in half lengthwise
2 cups cherry tomatoes, halved
1 teaspoon Dijon mustard
1 large English cucumber, seeded and chopped
4 cups fresh green beans, trimmed and halved
1 cup coarsely chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mustard
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1/2 cup olive oil
1/4 teaspoon pepper
1/2 teaspoon salt
1 tablespoon white wine vinegar.jpg)
Equipment:
sauce pan
whisk
bowl
slotted spoon
Cooking instruction summary:
Directions In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry. In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. For dressing, in a small bowl, whisk the dressing ingredients. Pour over over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon. Yield: 12 servings (3/4 cup each). TO MAKE AHEAD: Green beans can be boiled, chilled in ice water and drained as directed a day in advance. Store in the refrigerator. Originally published as Fresh Green Bean Salad in Taste of Home Christmas Annual Print Add to Recipe Box Email a Friend
Step by step:
1. In a large saucepan, bring 4 cups water to a boil.
2. Add beans; cook, uncovered, for 3 minutes.
3. Drain and immediately place beans in ice water.
4. Drain and pat dry.
5. In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. For dressing, in a small bowl, whisk the dressing ingredients.
6. Pour over over salad; toss to coat. Refrigerate until serving.
7. Serve with a slotted spoon.
Nutrition Information:
covered percent of daily need
