Green Bean Salad52 Reviews
- Prep: 15 min
- Ready In: 4 hr 15 min
“This is a great marinated salad for a hot summer day.” - by Patsy
Original recipe yields 8 servings
- Combine vegetables in a large bowl.
- 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.
Amount Per Serving (8 total)
- 312 cal
- 14.5 g
- 44.8 g
Based on a 2,000 calorie diet
Reviews (52)Rate This Recipe
"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 pep..." See moreper 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."
"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 ..." See morevisual appeal of the salad. But overall, this is a great recipe."
"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 t..." See morehe 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!"
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