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

Roasted Green Bean Salad Recipe

Read Reviews (2)
5 2
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
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 6 servings

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Roasted Green Bean Salad(2)

AVERAGE RATING
   (2)
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MY REVIEW
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
Reviewed May. 6, 2010

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

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