Green Bean Salad

Green Bean Salad

53 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    4 h 15 m
Patsy
Recipe by  Patsy

“This is a great marinated salad for a hot summer day.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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.

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Reviews (53)

Rate This Recipe
DIANEZIL
126

DIANEZIL

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
68

Amy

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
57

SWEETROUGE

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!

More Reviews

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 312 cal
  • 16%
  • Fat
  • 14.5 g
  • 22%
  • Carbs
  • 44.8 g
  • 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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