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:

Quickview
199k Calories
2g Protein
16g Total Fat
12g Carbs
20% Health Score
Limit These
Calories
199k
10%

Fat
16g
26%

  Saturated Fat
2g
13%

Carbohydrates
12g
4%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
141mg
6%

Get Enough Of These
Protein
2g
5%

Vitamin C
25mg
31%

Manganese
0.45mg
23%

Vitamin A
1040IU
21%

Vitamin K
17µg
17%

Fiber
4g
16%

Vitamin E
2mg
14%

Folate
46µg
12%

Potassium
338mg
10%

Vitamin B6
0.18mg
9%

Vitamin B1
0.13mg
9%

Copper
0.17mg
9%

Magnesium
33mg
8%

Vitamin B2
0.11mg
7%

Phosphorus
60mg
6%

Iron
1mg
6%

Vitamin B3
1mg
5%

Vitamin B5
0.51mg
5%

Zinc
0.76mg
5%

Calcium
35mg
4%

Selenium
0.89µg
1%

covered percent of daily need
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Food Trivia

Geomelophagia is someone who has the urge to eat raw potatoes.

Food Joke

Mother Banana: Why didn't you go to school today? Little Banana: Because I didn't peel well.

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