Beans 'n' Greens Recipe

4.5 3 4
Beans 'n' Greens Recipe
Beans 'n' Greens Recipe photo by Taste of Home
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Beans 'n' Greens Recipe

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4.5 3 4
Publisher Photo
Tasty and a snap to make, this side dish is a guaranteed salad bar star. The tangy marinade dresses up the green beans, spinach and lettuce nicely. I keep the recipe at the front of my easy-to-make file. -Dorothy Pritchett, Wills Point, Texas
MAKES:
14-18 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
14-18 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 cup olive oil
  • 1/4 cup white vinegar
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon paprika
  • 2 cans (14-1/2 ounces each) cut green beans, drained
  • 8 cups torn lettuce
  • 4 cups torn fresh spinach
  • 2 cups (8 ounces) shredded Swiss cheese

Directions

In a jar with tight-fitting lid, combine the first six ingredients; shake well. Pour over green beans; toss to coat. let stand for 15 minutes. Just before serving, drain beans, reserving the marinade.
In a salad bowl, combine the beans, lettuce, spinach and Swiss cheese. Drizzle with the reserved marinade and toss to coat. Serve with a slotted spoon. Yield: 14-18 servings.
Originally published as Beans 'n' Greens in Taste of Home October/November 2000, p33

Nutritional Facts

3/4 cup: 161 calories, 15g fat (4g saturated fat), 11mg cholesterol, 309mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 4g protein.

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  • 1 cup olive oil
  • 1/4 cup white vinegar
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon paprika
  • 2 cans (14-1/2 ounces each) cut green beans, drained
  • 8 cups torn lettuce
  • 4 cups torn fresh spinach
  • 2 cups (8 ounces) shredded Swiss cheese
  1. In a jar with tight-fitting lid, combine the first six ingredients; shake well. Pour over green beans; toss to coat. let stand for 15 minutes. Just before serving, drain beans, reserving the marinade.
  2. In a salad bowl, combine the beans, lettuce, spinach and Swiss cheese. Drizzle with the reserved marinade and toss to coat. Serve with a slotted spoon. Yield: 14-18 servings.
Originally published as Beans 'n' Greens in Taste of Home October/November 2000, p33

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Reviews forBeans 'n' Greens

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annemariee User ID: 1044337 274687
Reviewed Sep. 30, 2017

"Super! So tasty! Received rave reviews when I served this at a large family gathering."

MY REVIEW
vewebber58 User ID: 998755 103334
Reviewed Mar. 31, 2011

"I wasn't fond of this salad. Maybe as suggested, fresh green beans would make it taste better."

MY REVIEW
kristinmh User ID: 1711502 74875
Reviewed Feb. 28, 2009

"This dish has a lot of potential. I would HIGHLY recommend not only halfing or quatering the recipe (I made half and it would serve at least 10 guests), but it would be much tastier and fresher if you use fresh or blanched green beans. If you follow these modifications, I think this is a salad you can comfortably serve company."

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