Roasted Green Bean Salad Recipe

5 4 5
Roasted Green Bean Salad Recipe
Roasted Green Bean Salad Recipe photo by Taste of Home
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Roasted Green Bean Salad Recipe

Read Reviews
5 4 5
Publisher Photo
This easy-to-fix recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the crisp-tender beans without overpowering them so the fresh-picked flavor comes through. —Kathy Shell, San Diego, California
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 2 pounds fresh green beans, trimmed
  • 3 tablespoons olive oil, divided
  • 3/4 teaspoon salt, divided
  • 2 tablespoons white wine vinegar
  • 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
  • 1-1/2 teaspoons Dijon mustard
  • 1-1/2 teaspoons sugar
  • 1/4 teaspoon pepper

Directions

Preheat oven to 400°. In a large bowl, toss beans with 1 tablespoon oil and 1/2 teaspoon salt. Transfer to two ungreased 15x10x1-in. baking pans.
Roast 30-35 minutes or until beans are tender and lightly browned, stirring occasionally.
In a small bowl, whisk vinegar, dill, mustard, sugar, pepper and the remaining oil and salt until blended. Transfer beans to a large bowl. Drizzle with vinaigrette and toss to coat. Yield: 6 servings.
Originally published as Roasted Green Bean Salad in Taste of Home June/July 2002, p29

Nutritional Facts

1 serving: 108 calories, 7g fat (1g saturated fat), 0 cholesterol, 335mg sodium, 11g carbohydrate (4g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

  • 2 pounds fresh green beans, trimmed
  • 3 tablespoons olive oil, divided
  • 3/4 teaspoon salt, divided
  • 2 tablespoons white wine vinegar
  • 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
  • 1-1/2 teaspoons Dijon mustard
  • 1-1/2 teaspoons sugar
  • 1/4 teaspoon pepper
  1. Preheat oven to 400°. In a large bowl, toss beans with 1 tablespoon oil and 1/2 teaspoon salt. Transfer to two ungreased 15x10x1-in. baking pans.
  2. Roast 30-35 minutes or until beans are tender and lightly browned, stirring occasionally.
  3. In a small bowl, whisk vinegar, dill, mustard, sugar, pepper and the remaining oil and salt until blended. Transfer beans to a large bowl. Drizzle with vinaigrette and toss to coat. Yield: 6 servings.
Originally published as Roasted Green Bean Salad in Taste of Home June/July 2002, p29

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Reviews forRoasted Green Bean Salad

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Suzanne444 User ID: 4834482 249999
Reviewed Jul. 2, 2016

"Awesome! I've never roasted green beans before - and this turned out to be an excellent recipe. It took me 35 minutes to roast 2 pounds of beans. I washed them first, blotted them with a paper towel, then tossed them with olive oil/salt before roasting. The dressing was good too. This is a tasty recipe and it gets a 5-star review!"

MY REVIEW
ejshellabarger User ID: 3870843 85308
Reviewed Jun. 4, 2014

"Great recipe!"

MY REVIEW
sal865 User ID: 661236 86384
Reviewed Mar. 12, 2011

"Zippy flavor, and you must like dill. We eat it as a warm side dish. We also make the sauce and use it on roasted brussel sprouts or asparagus. Definitely tasty and recommended."

MY REVIEW
katlaydee3 User ID: 3741999 112846
Reviewed May. 6, 2010

"Excellent recipe although I found the roasting time to be more like 50 minutes."

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