Green Bean Salad

Green Bean Salad

53 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    4 h 15 m
Recipe by  Patsy

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

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Adjust Servings

Original recipe yields 8 servings



  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)

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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.



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.



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!

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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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Green Bean Blue Cheese Salad


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Green Bean and Potato Salad