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

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:

Quickview
106k Calories
1g Protein
9g Total Fat
6g Carbs
42% Health Score
Limit These
Calories
106k
5%

Fat
9g
14%

  Saturated Fat
1g
8%

Carbohydrates
6g
2%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
118mg
5%

Get Enough Of These
Protein
1g
3%

Vitamin K
98µg
94%

Vitamin A
2293IU
46%

Vitamin C
19mg
24%

Vitamin E
1mg
11%

Manganese
0.16mg
8%

Fiber
1g
7%

Folate
28µg
7%

Potassium
227mg
7%

Iron
1mg
6%

Vitamin B6
0.1mg
5%

Magnesium
19mg
5%

Vitamin B1
0.06mg
4%

Copper
0.08mg
4%

Vitamin B2
0.06mg
4%

Phosphorus
34mg
3%

Calcium
32mg
3%

Vitamin B3
0.56mg
3%

Vitamin B5
0.25mg
3%

Zinc
0.26mg
2%

Selenium
0.87µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

Popular Recipes
Sepia's Hello, Holy Rollers!

Serious Eats

Beef Brisket

Copy Kat

Harvest Fruit Puree

The Shiksa in the Kitchen

Basic Pastry Cream #2 — This Might Be “The One”

Cookie Madness

Curried Red Lentil Soup with Lemon

Vegetarian Times