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Fresh Green Bean Salad Recipe

Fresh Green Bean Salad Recipe

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
TOTAL TIME: Prep: 35 min. YIELD:12 servings

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

  • 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).

Reviews for Fresh Green Bean Salad

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MY REVIEW
JMartinelli13 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 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 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 133711
Reviewed Sep. 9, 2014

"Had very little flavor. Too much lemon."

MY REVIEW
SootieMae 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 133710
Reviewed Sep. 8, 2014

"very good with garden beans"

MY REVIEW
lululand 192592
Reviewed Sep. 7, 2014

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

MY REVIEW
Marykauhi 180449
Reviewed Sep. 7, 2014

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

MY REVIEW
noseitch 150729
Reviewed Sep. 7, 2014

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

MY REVIEW
gebi 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."

MY REVIEW
Ozarkagirl 185437
Reviewed Sep. 6, 2014

"I just got through making this bean salad using everything fresh from my garden but the baby carrots that I had in the refrigerator. It tastes great and I can't wait to serve it tonight with my oriental chicken and rice for our family dinner. Thank you for a wondeful fresh salad from the garden!"

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