Creamy Green Bean Salad Recipe

Creamy Green Bean Salad Recipe photo by Taste of Home

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IN our early years of marriage, my husband asked me to make bean salad "like his mother's". I've tried many versions, but this is the one our whole family likes best. In the past, I'd can about 50 quarts of green beans every year, but now my husband suggests I can only enough to keep making this salad. -Lorraine Mix, Remer, Minnesota

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Creamy Green Bean Salad Recipe

Prep: 10 min. + chilling

Yield: 2 Servings

10 10

Ingredients

2 tablespoons sour cream
1 tablespoon prepared Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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1 can (8 ounces) cut green beans, drained
1 medium tomato, chopped and drained
2 tablespoons finely chopped onion
Lettuce leaves

Directions

In a bowl, combine sour cream and salad dressing; mix well. Stir in beans, tomato and onion. Cover and refrigerate for 1 hour. Serve on lettuce. Yield: 2 servings.

Nutritional Facts 1 serving (3/4 cup) equals 95 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 506 mg sodium, 9 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Creamy Green Bean Salad in Reminisce Extra October 1999, p47

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.