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Fresh Green Bean Salad
I had a green bean salad at a local deli and enjoyed it so much that 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
- 1. 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.
- 2. 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.
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.
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