Tested till perfect Green Bean and Sweet Onion Salad with Jalapeño Dressing

Green Bean and Sweet Onion Salad with Jalapeño Dressing

Here's a bright, crisp salad tossed with a sassy dressing that's perfect to serve with grilled beef or pork.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2005

Recipe3 out of 5 based on 1 ratings.
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  • Portion size 4


  • 4 cups 4cupsgreen beangreen beans, (about 8 oz/250 g), trimmed
  • 1/2 cup 1/2cupthinly sliced sweet onionsweet onions, such as Vidalia
  • 2 tbsp 2tbsptoasted pine nutpine nuts or slivered almonds

Jalapeño Dressing:

  • 1 1jalapeño pepperjalapeño peppers, (or tsp/5 mL minced pickled jalapeños)
  • 1/4 cup 1/4cupextra virgin olive oil
  • 2 tbsp 2tbspwine vinegar
  • 1/2 tsp 1/2tspeach salt and pepper
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In large pot of boiling salted water, cover and cook green beans until tender-crisp, about 3 minutes. Drain and chill in cold water. Drain and pat dry.

Jalapeño Dressing: Wearing rubber gloves, seed and mince jalapeños. In large bowl, whisk together jalapeno oil, vinegar, salt and pepper.

Add green beans and onion; toss to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.) Sprinkle with almonds.



Nutritional Information Per serving: about

cal 187 pro 3g total fat 16g sat. fat 2g
carb 10g fibre 3g chol 0mg sodium 516mg

% RDI:

calcium 5 iron 11 vit A 9 vit C 27
folate 17
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