Green Bean Salad with Creamy Dressing
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 2 servings.
My grandmother passed on this refreshing side dish recipe. It’s always devoured at my house. —Jodi Galanis, Murray, Utah
Ingredients
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1 cup cut fresh green beans (2 inch)
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1/2 medium cucumber, halved lengthwise and sliced
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1/3 cup julienned sweet red pepper
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1/4 cup thinly sliced onion
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DRESSING:
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2 tablespoons cream cheese, softened
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1 tablespoon 2% milk
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1 tablespoon tarragon vinegar
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2 teaspoons sugar
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1/4 teaspoon salt
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1/4 teaspoon pepper
Directions
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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.
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2.
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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