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Green Bean Salad with Creamy Dressing

My grandmother passed on this refreshing side dish recipe. It’s always devoured at my house. —Jodi Galanis, Murray, Utah
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    2 servings


  • 1 cup cut fresh green beans (2 inch)
  • 1/2 medium cucumber, halved lengthwise and sliced
  • 1/3 cup julienned sweet red pepper
  • 1/4 cup thinly sliced onion
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon 2% milk
  • 1 tablespoon tarragon vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • In a saucepan of boiling water, cook green beans, uncovered, until crisp-tender, 3-5 minutes. Remove beans with a slotted spoon; drop immediately into ice water. Drain and pat dry.
  • Place cucumber, red pepper, onion and beans in a large bowl. Whisk together dressing ingredients; toss with vegetables. Refrigerate, covered, until cold.
Nutrition Facts
1 cup: 107 calories, 5g fat (3g saturated fat), 15mg cholesterol, 349mg sodium, 13g carbohydrate (9g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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Average Rating:
  • thewisecook
    Apr 9, 2012

    This recipe was excellent. It is perfect the way it is and no changes need to be made. We absolutely loved it and will make again often.

  • cwbuff
    Jul 9, 2011

    Refreshing summer salad. However, I boiled the beans only about 1 min, as I like them crispy in salads. Drain the beans on paper towels. Also, I used sweet onion instead of regular, as raw regular onion can be overwhelming.

  • justmbeth
    Jan 17, 2009

    No comment left

  • Rita
    Sep 29, 2006

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  • Patrick
    Jul 21, 2006

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