Herbed Green Bean Salad Recipe

5 1 1
Herbed Green Bean Salad Recipe
Herbed Green Bean Salad Recipe photo by Taste of Home
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Herbed Green Bean Salad Recipe

Read Reviews
5 1 1
Publisher Photo
Potato, tomato and onion complement the fresh green beans in colorful Green Bean Salad. A subtle oil-and-vinegar dressing lends fresh herb flavor to the mix. The recipe comes from the kitchen of Sarah Maranto of Bakersfield, California.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min.

Ingredients

  • 1 medium potato, peeled
  • 1/2 pound fresh green beans, cut into 2-inch pieces
  • 1 medium tomato, cubed
  • 1/2 small red onion, sliced and separated into rings
  • 2 tablespoons red wine vinegar
  • 2 tablespoons canola oil
  • 2 tablespoons minced fresh oregano
  • 2 tablespoons minced fresh parsley
  • 1/8 teaspoon salt

Directions

Place potato in a saucepan and cover with water. Bring to a boil; Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool; cut into cubes.
Meanwhile, place green beans in a saucepan and cover with water. Bring to a boil; Reduce heat; cook, uncovered, for 6-8 minutes or until crisp-tender. drain and cool.
In a large serving bowl, combine the beans, potato, tomato and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over the bean mixture; toss to coat. Yield: 4 servings.
Originally published as Green Bean Salad in Taste of Home June/July 2004, p46

Nutritional Facts

1 cup: 120 calories, 7g fat (1g saturated fat), 0 cholesterol, 81mg sodium, 14g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

  • 1 medium potato, peeled
  • 1/2 pound fresh green beans, cut into 2-inch pieces
  • 1 medium tomato, cubed
  • 1/2 small red onion, sliced and separated into rings
  • 2 tablespoons red wine vinegar
  • 2 tablespoons canola oil
  • 2 tablespoons minced fresh oregano
  • 2 tablespoons minced fresh parsley
  • 1/8 teaspoon salt
  1. Place potato in a saucepan and cover with water. Bring to a boil; Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool; cut into cubes.
  2. Meanwhile, place green beans in a saucepan and cover with water. Bring to a boil; Reduce heat; cook, uncovered, for 6-8 minutes or until crisp-tender. drain and cool.
  3. In a large serving bowl, combine the beans, potato, tomato and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over the bean mixture; toss to coat. Yield: 4 servings.
Originally published as Green Bean Salad in Taste of Home June/July 2004, p46

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sweeetp27 User ID: 6103618 53928
Reviewed Aug. 21, 2011

"Delicous. Just added a clove of garlic and pepper to the drssing. Only had cherry tomatos which i cut in half and removed the seeds. A very tasty combination."

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