Green Bean Salad

Green Bean Salad

53
Patsy 0

"This is a great marinated salad for a hot summer day."

Ingredients 4 h 15 m {{adjustedServings}} servings 312 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 714 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Combine vegetables in a large bowl.
  2. In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables, and stir to coat. Refrigerate, covered, for 4 hours or overnight.
Tips & Tricks
Green Bean Almondine with Garlic & Blue Cheese

Trick out your green bean side dish with roasted garlic & tangy blue cheese.

Grandma's Green Bean Casserole

See how to make creamy, delicious green bean casserole with a crunchy top.

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Reviews 53

  1. 68 Ratings

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DIANEZIL
9/22/2003

Everyone loved this nice cool summer salad. I did revise ingredients a little. I used fresh, blanched corn and green beans. I left out the peas, but they would have been good in it. I used red pepper instead of green, and skipped the pimentos. I also added sliced black olives for color. The marinade was excellent. Try 1/2 cup white vinegar and 1/2 cup white balsamic for a variation.

Amy
10/27/2003

This was an easy, delicious salad to make. The only change I'd make would be to use frozen peas, green beans, and corn rather than canned. The canned veggies were a little gray and detracted from the visual appeal of the salad. But overall, this is a great recipe.

SWEETROUGE
9/21/2005

Excellent recipe, I made a rather large batch for a food show and everyone loved it. I did make the following changes - I used frozen whole green beans, frozen cut corn and frozen peas. I ommitted the pimentos (because I think they are gross so everyone else should too ;-)), used red, green and yellow bell peppers and used olive oil not vegetable. Yummy!