Green Bean Salad Recipe
Green Bean Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This salad only has a few on-hand fixings to toss together. With a hint of garlic, it stands up beside a highly flavored main dish. Plus, the lemon dressing refreshes the palate.—Elizabeth Freise, Bryn Mawr, Pennsylvania
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/2 cup water
  • 3 cups frozen cut green beans
  • 3 to 4 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • Dash pepper
  • 2 tablespoons olive oil
  • 2 large tomatoes, cut into wedges

Directions

In a saucepan, bring water to a boil; add beans. Return to a boil; cook for 5 minutes (beans will be crisp-tender). Immediately rinse beans in cold water. In a small bowl, combine the lemon juice, garlic, salt and pepper; whisk in the oil. Place the beans and tomatoes on salad plates; drizzle with dressing. Yield: 5 servings.
Originally published as Green Bean Salad in Country Woman July/August 2003

Nutritional Facts

3/4 cup: 89 calories, 6g fat (1g saturated fat), 0 cholesterol, 329mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 2g protein.

  • 1/2 cup water
  • 3 cups frozen cut green beans
  • 3 to 4 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • Dash pepper
  • 2 tablespoons olive oil
  • 2 large tomatoes, cut into wedges
  1. In a saucepan, bring water to a boil; add beans. Return to a boil; cook for 5 minutes (beans will be crisp-tender). Immediately rinse beans in cold water. In a small bowl, combine the lemon juice, garlic, salt and pepper; whisk in the oil. Place the beans and tomatoes on salad plates; drizzle with dressing. Yield: 5 servings.
Originally published as Green Bean Salad in Country Woman July/August 2003

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