Green Bean Tossed Salad Recipe

Green Bean Tossed Salad Recipe
Green Bean Tossed Salad Recipe photo by Taste of Home
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Green Bean Tossed Salad Recipe

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I decided to add green beans to spruce up a salad recipe that had oranges, onion and lettuce, and this is the tasty result.
MAKES:
8-9 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8-9 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1-1/2 pounds fresh green beans, trimmed
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 medium red onion, thinly sliced
  • 6 to 8 tablespoons olive oil
  • 1/4 cup cider vinegar
  • 3 to 4 teaspoons sugar
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups torn mixed salad greens
  • 1 ripe avocado, peeled and sliced
  • 1/2 cup chopped pecans

Directions

Place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse in cold water.
In a large bowl, combine the beans, oranges and onion. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, add the salad greens, avocado and pecans; toss gently. Yield: 8-9 servings.
Originally published as Green Bean Tossed Salad in Country August/September 2005, p49

Nutritional Facts

3/4 cup: 216 calories, 17g fat (2g saturated fat), 0 cholesterol, 146mg sodium, 16g carbohydrate (10g sugars, 5g fiber), 3g protein.

  • 1-1/2 pounds fresh green beans, trimmed
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 medium red onion, thinly sliced
  • 6 to 8 tablespoons olive oil
  • 1/4 cup cider vinegar
  • 3 to 4 teaspoons sugar
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups torn mixed salad greens
  • 1 ripe avocado, peeled and sliced
  • 1/2 cup chopped pecans
  1. Place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse in cold water.
  2. In a large bowl, combine the beans, oranges and onion. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, add the salad greens, avocado and pecans; toss gently. Yield: 8-9 servings.
Originally published as Green Bean Tossed Salad in Country August/September 2005, p49

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