This salad only has a few on-hand fixings to toss together. With a hint of garlic, it stands up beside a highly flavored main dish. Plus, the lemon dressing refreshes the palate.—Elizabeth Freise, Bryn Mawr, Pennsylvania
Featured In: Top 10 Potato Salad Recipes
- 1/2 cup water
- 3 cups frozen cut green beans
- 3 to 4 tablespoons lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon salt
- Dash pepper
- 2 tablespoons olive oil
- 2 large tomatoes, cut into wedges
- In a saucepan, bring water to a boil; add beans. Return to a boil; cook for 5 minutes (beans will be crisp-tender). Immediately rinse beans in cold water. In a small bowl, combine the lemon juice, garlic, salt and pepper; whisk in the oil. Place the beans and tomatoes on salad plates; drizzle with dressing. Yield: 5 servings.
Originally published as Green Bean Salad in Country Woman July/August 2003
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