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Green Bean Tossed Salad

 Green Bean Tossed Salad
I decided to add green beans to spruce up a salad recipe that had oranges, onion and lettuce, and this is the tasty result.
8-9 ServingsPrep: 20 min. + chilling

Ingredients

  • 1-1/2 pounds fresh green beans, trimmed
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 medium red onion, thinly sliced
  • 6 to 8 tablespoons olive oil
  • 1/4 cup cider vinegar
  • 3 to 4 teaspoons sugar
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups torn mixed salad greens
  • 1 ripe avocado, peeled and sliced
  • 1/2 cup chopped pecans

Directions

  • Place the beans in a large 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 large bowl, combine the beans, oranges and onion. In a small
  • bowl, whisk the oil, vinegar, sugar, salt and pepper. Pour over bean
  • mixture and toss to coat. Cover and refrigerate for at least 2
  • hours. Just before serving, add the salad greens, avocado and
  • pecans; toss gently. Yield: 8-9 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 216 calories, 17 g fat (2 g saturated fat), 0 cholesterol, 146 mg sodium,

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Green Bean Tossed Salad (continued)

Nutritional Facts: 16 g carbohydrate, 5 g fiber, 3 g protein.