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Good, Good Greenbeans

  • Prep

    5 m
  • Ready In

    8 h 5 m
Marisa Trevi No

Marisa Trevi No

For someone who likes to be in and out of the kitchen, this recipe lets me do just that and gives the illusion that it was a lot more work than it was. But I'm not telling ...

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 385 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Mix together vinegar, oil, sugar, and garlic powder. Add onion. Mix beans and bean sprouts into the vinegar and oil mixture. Cover and marinate overnight before serving.
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Reviews

grumblebee
7

grumblebee

8/17/2010

Great recipe. Simple and easy. It is very similar to my marinated bean salad recipe. This is definitely meant to be served cold so make ahead and put it in the fridge. I also prefer to use fresh mung bean sprouts as I find the canned too soggy and tinny tasting. The fresh ones add a nice crisp crunch to contrast with the softer canned beans. Really great. :) Try adding a pinch of celery salt to the vinegrette for an extra bit of flavour. Yum yum. :)

SABLE7
5

SABLE7

3/22/2004

Not well liked at my house. I did not know whether to heat before eating or not. So, I heated. I think that is the reason it did not turn out too well.

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