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Green Bean Salad Recipe

Green Bean Salad Recipe photo by Taste of Home

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Potato, tomato and onion complement the fresh green beans in colorful Green Bean Salad. A subtle oil-and-vinegar dressing lends fresh herb flavor to the mix. The recipe comes from the kitchen of Sarah Maranto of Bakersfield, California.

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Diabetic Friendly

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Green Bean Salad Recipe

Prep: 15 min. Cook: 15 min.

Yield: 4 Servings

15 15 30

Ingredients

1 medium potato, peeled
1/2 pound fresh green beans, cut into 2-inch pieces
1 medium tomato, cubed
1/2 small red onion, sliced and separated into rings
2 tablespoons red wine vinegar
2 tablespoons canola oil
2 tablespoons minced fresh oregano
2 tablespoons minced fresh parsley
1/8 teaspoon salt

Directions

Place potato in a saucepan and cover with water. Bring to a boil; Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool; cut into cubes.
Meanwhile, place green beans in a saucepan and cover with water. Bring to a boil; Reduce heat; cook, uncovered, for 6-8 minutes or until crisp-tender. drain and cool.
In a large serving bowl, combine the beans, potato, tomato and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over the bean mixture; toss to coat. Yield: 4 servings.

Nutritional Analysis: One serving (1 cup) equals 120 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 81 mg sodium, 14 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Originally published as Green Bean Salad in Taste of Home June/July 2004, p46

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Green Bean Salad

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(1-1) of 1 reviews

Reviewed on Aug. 21, 2011 by sweeetp27

Delicous. Just added a clove of garlic and pepper to the drssing. Only had cherry tomatos which i cut in half and removed the seeds. A very tasty combination.