Green Bean & Balsamic Salad Recipe

4.5 4 7
Green Bean & Balsamic Salad Recipe
Green Bean & Balsamic Salad Recipe photo by Taste of Home
Publisher Photo

Green Bean & Balsamic Salad Recipe

Read Reviews
4.5 4 7
Publisher Photo
Fresh and crisp, this summery salad just begs to be taken to picnics and potlucks. Tossed with vinaigrette, it’s a smart side dish for outdoor meals. —Amanda Smith, Lexington, Tennessee
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3/4 pound fresh green beans, trimmed
  • 3 cups cherry tomatoes, quartered
  • 1-3/4 cups cubed English cucumber
  • 6 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1-1/2 teaspoons ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon sugar
  • 1/4 teaspoon garlic powder

Directions

Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
In a large bowl, combine the tomatoes, cucumber and beans. In a small bowl, whisk the remaining ingredients. Pour over vegetables; toss to coat. Yield: 6 servings.
Originally published as Green Bean & Balsamic Salad in Simple & Delicious June/July 2012, p60

Nutritional Facts

1 serving: 161 calories, 14g fat (2g saturated fat), 0 cholesterol, 209mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 3 fat, 1 vegetable.

  • 3/4 pound fresh green beans, trimmed
  • 3 cups cherry tomatoes, quartered
  • 1-3/4 cups cubed English cucumber
  • 6 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1-1/2 teaspoons ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon sugar
  • 1/4 teaspoon garlic powder
  1. Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
  2. In a large bowl, combine the tomatoes, cucumber and beans. In a small bowl, whisk the remaining ingredients. Pour over vegetables; toss to coat. Yield: 6 servings.
Originally published as Green Bean & Balsamic Salad in Simple & Delicious June/July 2012, p60

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Reviews forGreen Bean & Balsamic Salad

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xlsalbums User ID: 5254917 247451
Reviewed Apr. 24, 2016

"Really, really good. I used steamed beans from the frozen section. I would cook the beans a little longer if you like them more tender."

MY REVIEW
Shoes58 User ID: 2519954 150093
Reviewed Aug. 27, 2014

"have made something similar to this for years and this turned out well, especially the dressing. however, I would cook the beans a minute or so longer to add a little more tender to the crisp."

MY REVIEW
[email protected] User ID: 966636 195715
Reviewed Aug. 7, 2013

"I've made this twice in the last week! Great way to use fresh veggies from the garden, and everybody loved it!"

MY REVIEW
sstetzel User ID: 158954 191521
Reviewed Jul. 28, 2012

"This has a great tangy flavor! Lil Man declared OMGoodness at his first bite. I think next time I'll add some small cubes of fresh mozzarella for a little something extra."

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