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green bean salad by sharon colyer

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review
Private Recipe by
Sharon Colyer
Louisville, KY

I wanted to try a new salad, before serving to others. Found it in my closet stash of recipes. I had seen similar recipes before & thought they looked & sounded good. And, a switch from mayonnaise, for a change. And, I liked it. I also like mixed bean salads with vinegar, So, if you do as well, give it a try this summer. Chill time in the refrigerator, not included in prep time.

yield serving(s)
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For green bean salad by sharon colyer

  • chill time, not included in prep time
  • 1 lb
    fresh green beans, rinsed, strings removed, cut into 2 inch pieces, then blanch (see directions)
  • 1 c
    sliced green onions or 1/2 of your favorite onion, thinly sliced
  • 1/4 md
    red or other brightly colored bell pepper, diced
  • 2 clove
    garlic, minced
  • 1/4 c
    extra virgin olive oil
  • 1 md
    lemon, juiced
  • 1 Tbsp
    white wine vinegar
  • salt and fresly ground black pepper, to taste
  • 1 c
    toasted almonds, chopped
  • **********VARIATION**********
  • 2 md
    boiled and sliced potatoes
  • make extra dressing, if needed

How To Make green bean salad by sharon colyer

  • 1
    Blanch green beans in boiling salted water, until crisp tender. Rinse slightly with cold water. Drain and dry them with paper towels. In a medium bowl, combine the green beans, green onion or other onion, colorful bell pepper, and garlic. Mix slightly.
  • 2
    Drizzle olive oil over vegetables and toss. Add lemon juice, vinegar, black pepper, and salt. Toss gently to mix. Refrigerate at least 2 hours. Right before serving, add toasted chopped almonds.
  • 3
    Variation: Toss boiled, sliced potatoes in with rest of the salad, before refrigerating. Make extra dressing, if needed.
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