Green Bean Tossed Salad Recipe

Green Bean Tossed Salad Recipe photo by Taste of Home

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I decided to add green beans to spruce up a salad recipe that had oranges, onion and lettuce, and this is the tasty result.

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Green Bean Tossed Salad Recipe

Prep: 20 min. + chilling

Yield: 8-9 Servings

10 10 20

Ingredients

1-1/2 pounds fresh green beans, trimmed
1 can (11 ounces) mandarin oranges, drained
1 medium red onion, thinly sliced
6 to 8 tablespoons olive oil
1/4 cup cider vinegar
3 to 4 teaspoons sugar
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
4 cups torn mixed salad greens
1 ripe California Avocado, peeled and sliced
1/2 cup chopped pecans

Directions

Place the beans in a large 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 large bowl, combine the beans, oranges and onion. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, add the salad greens, avocado and pecans; toss gently. Yield: 8-9 servings.

Nutritional Facts 1 serving (3/4 cup) equals 216 calories, 17 g fat (2 g saturated fat), 0 cholesterol, 146 mg sodium, 16 g carbohydrate, 5 g fiber, 3 g protein.

Originally published as Green Bean Tossed Salad in Country August/September 2005, p49