Tested till perfect Green and Yellow Bean Salad
Green and Yellow Bean Salad
Photography by Matthew Kimura

Green and Yellow Bean Salad

To retain the colour and crispness of the beans, make this salad as close to the time of your get-together as possible.

By The Canadian Living Test Kitchen

Source: Barbecue Plus: Summer 2005

Recipe3 out of 5 based on 13 ratings.
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  • Portion size 6


    12 oz (375 g) each green and yellow beans
    2 tbsp (25 mL) chopped fresh oregano
    2 tbsp (25 mL) extra-virgin olive_oil
    2 tbsp (25 mL) wine_vinegar
    2 tsp (10 mL) grainy mustard
    1 clove garlic, minced
    1/2 tsp (2 mL) each salt and pepper
    Half red onion, thinly sliced
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Fill bowl with ice water. In large pot of boiling salted water, blanch green beans until tender-crisp, 3 to 4 minutes. With slotted spoon, transfer to ice water; stir until cold. Drain on towel-lined plate. Repeat with yellow beans. (Make-ahead: Wrap and refrigerate for up to 4 hours.)

In large bowl, whisk together oregano, oil, vinegar, mustard, garlic, salt and pepper. Add onion and green and yellow beans; toss to combine.

Nutritional Information Per serving: about

cal 96 pro 3g total fat 5g sat. fat 1g
carb 12g fibre 3g chol 0mg sodium 482mg

% RDI:

calcium 6 iron 12 vit A 8 vit C 22
folate 20
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