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Beans 'n' Greens Recipe

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Tasty and a snap to make, this side dish is a guaranteed salad bar star. The tangy marinade dresses up the green beans, spinach and lettuce nicely. I keep the recipe at the front of my easy-to-make file. -Dorothy Pritchett, Wills Point, Texas

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Beans 'n' Greens Recipe

Prep/Total Time: 25 min.

Yield: 14-18 Servings

25 25

Ingredients

1 cup olive oil
1/4 cup white vinegar
1-1/2 teaspoons salt
1-1/2 teaspoons sugar
1/2 teaspoon celery seed
1/2 teaspoon paprika
2 cans (14-1/2 ounces each) cut green beans, drained
8 cups torn lettuce
4 cups torn fresh spinach
2 cups (8 ounces) shredded Swiss cheese

Directions

In a jar with tight-fitting lid, combine the first six ingredients; shake well. Pour over green beans; toss to coat. let stand for 15 minutes. Just before serving, drain beans, reserving the marinade.
In a salad bowl, combine the beans, lettuce, spinach and Swiss cheese. Drizzle with the reserved marinade and toss to coat. Serve with a slotted spoon. Yield: 14-18 servings.

Nutritional Facts 1 serving (3/4 cup) equals 161 calories, 15 g fat (4 g saturated fat), 11 mg cholesterol, 309 mg sodium, 2 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Beans 'n' Greens in Taste of Home October/November 2000, p33

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Reviews for Beans 'n' Greens (2)

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Reviewed on Mar. 31, 2011 by vewebber58

I wasn't fond of this salad. Maybe as suggested, fresh green beans would make it taste better.

Reviewed on Feb. 28, 2009 by kristinmh

This dish has a lot of potential. I would HIGHLY recommend not only halfing or quatering the recipe (I made half and it would serve at least 10 guests), but it would be much tastier and fresher if you use fresh or blanched green beans. If you follow these modifications, I think this is a salad you can comfortably serve company.