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Green Bean Salad with Creamy Dressing

 Green Bean Salad with Creamy Dressing
“My grandmother passed on this refreshing side dish recipe,” Jodi Galanis relates from Murray, Utah. “It’s always devoured at my house.”
2 ServingsPrep: 20 min. + chilling

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

Directions

  • 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.
  • 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.

2 of 2

Green Bean Salad with Creamy Dressing (continued)

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.