Creamy Green Bean Salad
“My grandmother passed on this refreshing side dish recipe,” Jodi Galanis relates from Murray, Utah. “It’s always devoured at my house.”2 ServingsPrep: 20 min. + chilling
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.
Nutrition Facts: 1 cup equals 111 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 346 mg sodium,