Fresh Green Bean Salad

Name: Fresh Green Bean Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 12 servings (3/4 cup each).
Ingredients: 4 cups fresh green beans, trimmed and halved; 2 cups cherry tomatoes, halved; 1 large English cucumber, seeded and chopped; 1 cup fresh baby carrots, cut in half lengthwise; 1 cup coarsely chopped fresh parsley; DRESSING:; 1/2 cup olive oil; 2 tablespoons lemon juice; 1 tablespoon white wine vinegar; 1 tablespoon grated lemon zest; 1 teaspoon Dijon mustard; 1 garlic clove, minced; 1/2 teaspoon salt; 1/2 teaspoon ground mustard; 1/4 teaspoon pepper

I had a green bean salad at a local deli and enjoyed it so much, I tried to re-create it at home. The result was yummy! It lasts for several days in the fridge, and the taste keeps getting better. —Allison Brooks, Fort Collins, Colorado

Ingredients

4 cups fresh green beans, trimmed and halved
2 cups cherry tomatoes, halved
1 large English cucumber, seeded and chopped
1 cup fresh baby carrots, cut in half lengthwise
1 cup coarsely chopped fresh parsley
DRESSING:
1/2 cup olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon grated lemon zest
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper

Directions

In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.

TO MAKE AHEAD: Green beans can be boiled, chilled in ice water and drained as directed a day in advance. Store in the refrigerator.

Nutrition Facts

3/4 cup: 106 calories, 9g fat (1g saturated fat), 0 cholesterol, 124mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

Reviews

Click stars to rate

Average Rating:

JMartinelli13

Jul 16, 2016

I substituted rice wine vinegar for the white wine vinegar, it was what I had on hand. Dried parsley for the fresh. I found the vinaigrette a little tart, so I added about a teaspoon of honey. It went perfectly with some grilled chicken. Crunchy, bright and refreshing.
rwippel

Sep 23, 2014

I really enjoyed these green beans; however, 4 minutes was too long to blanch the beans. I would have preferred them to be crunchier to match the salads counterparts. Other than that, this was a delicious side dish!
Karen204

Sep 13, 2014

I did not like the dressing, added Good Seasoning packet & Italian dressing to get it kicked up a notch. It was way too vinegary, mustardy for our tastes. I also added orzo, feta. I will not be making this again.
Aileenoregon

Sep 9, 2014

Had very little flavor. Too much lemon.
SootieMae

Sep 8, 2014

This is excellent with all fresh garden vegys. It could use a little less lemon in the dressing and more flavor but was delicious as it was. I sliced a boiled egg beside it and drizzled some dressing on it. Very good!
awall46

Sep 8, 2014

very good with garden beans
lululand

Sep 7, 2014

LOVED THE SALAD AND USED OUR HOMEGROWN GREEN BEANS!
Marykauhi

Sep 7, 2014

I used rice wine vinegar to give it a slight sweet taste.
noseitch

Sep 7, 2014

A very healthy salad but the vinaigrette needed more flavor.
gebi

Sep 6, 2014

This is always a great recipe; one can add feta, fresh corn, 1/2 slices of pepperoni, leftover whatever! A keeper! In a hurry? Use bottled salad dressing.