Green Bean Tossed Salad
If you have about 20 minutes to spend in the kitchen, Green Bean Tossed Salad might be a great gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. For $1.1 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 199 calories, 2g of protein, and 17g of fat. This recipe serves 9. This recipe is liked by 12 foodies and cooks. Head to the store and pick up red onion, olive oil, fresh green beans, and a few other things to make it today. A couple people really liked this salad. It is brought to you by Taste of Home. Overall, this recipe earns a pretty good spoonacular score of 74%. Similar recipes are Pesto Tossed Corn, Leeks, and Green Bean Side, Tossed Green Salad, and Tossed Green Salad.
Servings: 9
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 ripe avocado, peeled and sliced
1 can (11 ounces) mandarin oranges, drained
1/4 cup cider vinegar
1-1/2 pounds fresh green beans, trimmed
6 to 8 tablespoons olive oil
1/2 cup chopped pecans
1/4 teaspoon pepper
1 medium red onion, thinly sliced
4 cups torn mixed salad greens
1/2 to 1 teaspoon salt
3 to 4 teaspoons sugar
Equipment:
sauce pan
whisk
bowl
Cooking instruction summary:
Directions Place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse in cold water. In a large bowl, combine the beans, oranges and onion. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, add the salad greens, avocado and pecans; toss gently. Yield: 8-9 servings. Originally published as Green Bean Tossed Salad in CountryAugust/September 2005, p49 Nutritional Facts 1 serving (3/4 cup) equals 216 calories, 17 g fat (2 g saturated fat), 0 cholesterol, 146 mg sodium, 16 g carbohydrate, 5 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
2. Drain and rinse in cold water.
3. In a large bowl, combine the beans, oranges and onion. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper.
4. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, add the salad greens, avocado and pecans; toss gently.
Nutrition Information:
covered percent of daily need
