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Beans ‘n’ Greens

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    14-18 servings


  • 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 shredded Swiss cheese


  • 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.
Nutrition 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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Average Rating:
  • annemariee
    Sep 30, 2017

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

  • Judy1010
    Jun 21, 2013

    No comment left

  • vewebber58
    Mar 31, 2011

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

  • kristinmh
    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.

  • FriedaG
    Dec 27, 2006

    No comment left