Green Bean Salad with Creamy Dressing Recipe

4.5 2 5
Green Bean Salad with Creamy Dressing Recipe
Green Bean Salad with Creamy Dressing Recipe photo by Taste of Home
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Green Bean Salad with Creamy Dressing Recipe

Read Reviews
4.5 2 5
Publisher Photo
“My grandmother passed on this refreshing side dish recipe,” Jodi Galanis relates from Murray, Utah. “It’s always devoured at my house.”
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 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
  • DRESSING:
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon 2% milk
  • 1 tablespoon tarragon vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

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. Yield: 2 servings.
Originally published as Creamy Green Bean Salad in Cooking for 2 Summer 2006, p11

Nutritional 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.

  • 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
  • DRESSING:
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon 2% milk
  • 1 tablespoon tarragon vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. 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.
  2. Place cucumber, red pepper, onion and beans in a large bowl. Whisk together dressing ingredients; toss with vegetables. Refrigerate, covered, until cold. Yield: 2 servings.
Originally published as Creamy Green Bean Salad in Cooking for 2 Summer 2006, p11

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Reviews forGreen Bean Salad with Creamy Dressing

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MY REVIEW
thewisecook User ID: 1691961 60096
Reviewed 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."

MY REVIEW
cwbuff User ID: 441425 113531
Reviewed 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."

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