Fresh Green Bean Salad

Fresh Green Bean Salad

3
Coyote House 0

"This is a crisp, fresh-vegetable salad with a simple oil-and-vinegar dressing."
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Ingredients

25 m servings 68 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Directions

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  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.

Reviews

3

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.