Fresh Green Bean Salad Recipe

4 11 11
Fresh Green Bean Salad Recipe
Fresh Green Bean Salad Recipe photo by Taste of Home
Publisher Photo

Fresh Green Bean Salad Recipe

Read Reviews
4 11 11
Publisher Photo
I had a green bean salad at a local deli and enjoyed it so much, I tried to re-create it at home. The result was yummy! It lasts for several days in the fridge, and the taste keeps getting better. —Allison Brooks, Fort Collins, Colorado
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min.

Ingredients

  • 4 cups fresh green beans, trimmed and halved
  • 2 cups cherry tomatoes, halved
  • 1 large English cucumber, seeded and chopped
  • 1 cup fresh baby carrots, cut in half lengthwise
  • 1 cup coarsely chopped fresh parsley
  • DRESSING:
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon grated lemon peel
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon pepper

Directions

In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon. Yield: 12 servings (3/4 cup each).
TO MAKE AHEAD: Green beans can be boiled, chilled in ice water and drained as directed a day in advance. Store in the refrigerator.
Originally published as Fresh Green Bean Salad in Taste of Home Christmas Annual Annual 2013, p99

  • 4 cups fresh green beans, trimmed and halved
  • 2 cups cherry tomatoes, halved
  • 1 large English cucumber, seeded and chopped
  • 1 cup fresh baby carrots, cut in half lengthwise
  • 1 cup coarsely chopped fresh parsley
  • DRESSING:
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon grated lemon peel
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon pepper
  1. In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
  2. In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon. Yield: 12 servings (3/4 cup each).
TO MAKE AHEAD: Green beans can be boiled, chilled in ice water and drained as directed a day in advance. Store in the refrigerator.
Originally published as Fresh Green Bean Salad in Taste of Home Christmas Annual Annual 2013, p99

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Reviews forFresh Green Bean Salad

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MY REVIEW
JMartinelli13 User ID: 92779 250500
Reviewed Jul. 16, 2016

"I substituted rice wine vinegar for the white wine vinegar, it was what I had on hand. Dried parsley for the fresh. I found the vinaigrette a little tart, so I added about a teaspoon of honey. It went perfectly with some grilled chicken. Crunchy, bright and refreshing."

MY REVIEW
rwippel User ID: 4262008 195633
Reviewed Sep. 23, 2014

"I really enjoyed these green beans; however, 4 minutes was too long to blanch the beans. I would have preferred them to be crunchier to match the salads counterparts. Other than that, this was a delicious side dish!"

MY REVIEW
Karen204 User ID: 7650454 124226
Reviewed Sep. 13, 2014

"I did not like the dressing, added Good Seasoning packet & Italian dressing to get it kicked up a notch. It was way too vinegary, mustardy for our tastes. I also added orzo, feta. I will not be making this again."

MY REVIEW
Aileenoregon User ID: 7271070 133711
Reviewed Sep. 9, 2014

"Had very little flavor. Too much lemon."

MY REVIEW
SootieMae User ID: 7802095 195515
Reviewed Sep. 8, 2014

"This is excellent with all fresh garden vegys. It could use a little less lemon in the dressing and more flavor but was delicious as it was. I sliced a boiled egg beside it and drizzled some dressing on it. Very good!"

MY REVIEW
awall46 User ID: 2184499 133710
Reviewed Sep. 8, 2014

"very good with garden beans"

MY REVIEW
lululand User ID: 6942545 192592
Reviewed Sep. 7, 2014

"LOVED THE salad AND USED OUR HOMEGROWN GREEN BEANS!"

MY REVIEW
Marykauhi User ID: 6011692 180449
Reviewed Sep. 7, 2014

"I used rice wine vinegar to give it a slight sweet taste."

MY REVIEW
noseitch User ID: 1686885 150729
Reviewed Sep. 7, 2014

"A very healthy salad but the vinaigrette needed more flavor."

MY REVIEW
gebi User ID: 3439618 124223
Reviewed Sep. 6, 2014

"This is always a great recipe; one can add feta, fresh corn, 1/2 slices of pepperoni, leftover whatever! A keeper! In a hurry? Use bottled salad dressing."

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