Green Bean Salad

Author: Canadian Living

This substantial salad has a buffet bonus it can be served at room temperature.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: December 2000

Ingredients

  • 10 cups green beans trimmed (about 2-1/2 lb/1.25 kg)
  • 2 tablespoons wine vinegar
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 red onion thinly sliced
  • 1 large tomato diced

Method

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.


Nutritional facts Per Serving: about

  • Sodium 62 mg
  • Protein 2 g
  • Calories 53.0
  • Total fat 2 g
  • Saturated fat trace
  • Total carbohydrate 9 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Green Bean Salad

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