Fresh Green Bean Salad

Fresh Green Bean Salad

Coyote House 0

"This is a crisp, fresh-vegetable salad with a simple oil-and-vinegar dressing."
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25 m servings 68 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 68 kcal
  • 3%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a pot of lightly salted water to a boil; cook beans in boiling water until bright green and slightly tender, 3 to 5 minutes. Drain green beans and plunge into ice water until cold; drain.
  2. Toss green beans, radishes, and cucumbers together in a large bowl.
  3. Whisk olive oil and vinegar together in a small bowl until the oil emulsifies into the vinegar; season with salt and pepper. Drizzle dressing over salad and toss to coat.



This salad's simplicity allows the fresh vegetables to be the star. The recipe didn't say what type vinegar to use, so I used white balsamic and added some fresh dill which always partners well...

This is really good, with a little tweak. Well, that is, if you are like me, you need to add a bit of stevia or sweetener-of-choice in order to enjoy it. Then, let the concoction marinate for ...

If I make this again I will definitely add more vinegar and oil. It was not enough and needed more flavor.