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Creamy Green Bean Salad Recipe

Creamy Green Bean Salad Recipe photo by Taste of Home

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“My grandmother passed on this refreshing side dish recipe,” Jodi Galanis relates from Murray, Utah. “It’s always devoured at my house.”

This recipe is:

Quick

Diabetic Friendly

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Creamy Green Bean Salad Recipe

Prep: 20 min. + chilling

Yield: 2 Servings

10 10 20

Ingredients

1 cup fresh green beans, cut into 2-inch pieces
1/2 medium cucumber, cut into strips
1/3 cup julienned sweet red pepper
1/4 cup sliced onion
DRESSING:
2 tablespoons cream cheese, softened
1 tablespoon 2% milk
1 tablespoon tarragon vinegar
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Place green beans in a 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 bowl, combine the beans, cucumber, red pepper and onion.
In a small bowl, whisk the cream cheese and milk until fluffy. Beat in the vinegar, sugar, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate until chilled. Yield: 2 servings.

Nutritional Facts 1 cup equals 111 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 346 mg sodium, 14 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1/2 reduced-fat milk, 1/2 fat.

Originally published as Creamy Green Bean Salad in Cooking for 2 Summer 2006, p11

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Creamy Green Bean Salad

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Reviewed on Apr. 09, 2012 by thewisecook

This recipe was excellent. It is perfect the way it is and no changes need to be made. We absolutely loved it and will make again often.

Reviewed on Jul. 09, 2011 by cwbuff

Refreshing summer salad. However, I boiled the beans only about 1 min, as I like them crispy in salads. Drain the beans on paper towels. Also, I used sweet onion instead of regular, as raw regular onion can be overwhelming.