Green Bean Salad
7 people added this to their Recipe Box
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 5353 cal |
| pro | 2 g2g pro |
| total fat | 2 g2g total fat |
| sat. fat | 00 sat. fat |
| carb | 9 g9g carb |
| fibre | 3 g3g fibre |
| sodium | 62 mg62mg sodium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 1010 iron |
| vit A | 88 vit A |
| vit C | 2222 vit C |
| folate | 1616 folate |
This substantial salad has a buffet bonus it can be served at room temperature.
Ingredients
- 10 cups green beans , trimmed (about 2-1/2 lb/1.25 kg)10 cups green beans, trimmed (about 2-1/2 lb/1.25 kg)
- 2 tbsp wine vinegar 2 tbsp wine vinegar
- 1 tbsp vegetable oil 1 tbsp vegetable oil
- 1/4 tsp dried oregano 1/4 tsp dried oregano
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1/4 red onion , thinly sliced1/4 red onion, thinly sliced
- 1 large tomato , diced1 large tomato, diced
Preparation
In large pot of boiling water, cook beans for 5 to 8 minutes or until tender-crisp. Drain and chill under cold running water; drain again. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In large bowl, whisk together vinegar, oil, oregano, salt and pepper. Add beans and onion; toss to coat. Arrange on platter; garnish with tomato.
In large bowl, whisk together vinegar, oil, oregano, salt and pepper. Add beans and onion; toss to coat. Arrange on platter; garnish with tomato.
Source : Canadian Living Magazine: December 2000
- Keywords : Salad; Vegetarian; Hanukkah; Green beans; Tomatoes; 100 calories;
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