Green Bean Salad with Creamy Dressing Recipe
Green Bean Salad with Creamy Dressing Recipe photo by Taste of Home

Green Bean Salad with Creamy Dressing Recipe

Publisher Photo
“My grandmother passed on this refreshing side dish recipe,” Jodi Galanis relates from Murray, Utah. “It’s always devoured at my house.”
TOTAL TIME: Prep: 20 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 2 servings

Ingredients

  • 1 cup fresh green beans, cut into 2-inch pieces
  • 1/2 medium cucumber, cut into strips
  • 1/3 cup julienned sweet red pepper
  • 1/4 cup sliced onion
  • DRESSING:
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon 2% milk
  • 1 tablespoon tarragon vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 cup equals 111 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 346 mg sodium, 14 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1/2 reduced-fat milk, 1/2 fat.

Directions

  1. Place green beans in a 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 bowl, combine the beans, cucumber, red pepper and onion.
  2. In a small bowl, whisk the cream cheese and milk until fluffy. Beat in the vinegar, sugar, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate until chilled. Yield: 2 servings.
Originally published as Creamy Green Bean Salad in Cooking for 2 Summer 2006, p11

Nutritional Facts

1 cup equals 111 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 346 mg sodium, 14 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1/2 reduced-fat milk, 1/2 fat.

Reviews for Green Bean Salad with Creamy Dressing

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
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MY REVIEW
Reviewed Apr. 9, 2012

"This recipe was excellent. It is perfect the way it is and no changes need to be made. We absolutely loved it and will make again often."

MY REVIEW
Reviewed Jul. 9, 2011

"Refreshing summer salad. However, I boiled the beans only about 1 min, as I like them crispy in salads. Drain the beans on paper towels. Also, I used sweet onion instead of regular, as raw regular onion can be overwhelming."

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