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Fresh Green Bean Salad

 Fresh Green Bean Salad
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
12 ServingsPrep: 35 min.


  • 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
  • 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


  • 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.

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Fresh Green Bean Salad (continued)

Directions (continued)

  • 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.