Green Bean Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1.5 pounds of green beans, steamedabout a cup of raw whole cherry tomatoes1/2 cup of olive oil2 tablespoons balsamic vinegar1 teaspoon prepared spicy mustard, i.e. dijon2 cloves garlic, pressed or chopped very fineblack pepper
Chop the tips off the green beans and steam for about ten minutes, until they're bright green and still a little crunchy.
Mix olive oil, balsamic vinager, mustard and black pepper together in the container where you will store the salad. I use a large tupperware with a good lid. Mash up the raw garlic really good to get all the flavor, or just chop it very fine, and mix it in as well.
Add the green beans to the dressing--you can do this while they're still warm. Add the cherry tomatoes.
Let marinate in the fridge, for as short as a few minutes or as long as several days. Overnight usually works really well. Turn the container over occasionally to marinate evenly. Let sit at room temperature for about half an hour before serving to make sure the oil is liquid.
As a side dish, will server about six.
Number of Servings: 6
Recipe submitted by SparkPeople user MARINASHU.
Mix olive oil, balsamic vinager, mustard and black pepper together in the container where you will store the salad. I use a large tupperware with a good lid. Mash up the raw garlic really good to get all the flavor, or just chop it very fine, and mix it in as well.
Add the green beans to the dressing--you can do this while they're still warm. Add the cherry tomatoes.
Let marinate in the fridge, for as short as a few minutes or as long as several days. Overnight usually works really well. Turn the container over occasionally to marinate evenly. Let sit at room temperature for about half an hour before serving to make sure the oil is liquid.
As a side dish, will server about six.
Number of Servings: 6
Recipe submitted by SparkPeople user MARINASHU.
Nutritional Info Amount Per Serving
- Calories: 205.1
- Total Fat: 18.2 g
- Cholesterol: 0.0 mg
- Sodium: 28.8 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 4.3 g
- Protein: 2.4 g
Member Reviews
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MAMABEE418
Made this for my husband's work potluck, having never tried it before. It went over wonderfully! Taking the above comment into account, I started with less oil, and that seemed smart. Was wondering how this would taste with chunks of fresh mozzarella? Almost a caprese salad. Will have to try! - 3/7/11
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ERICATRY
Very easy to make and very tasty. But a 1/2 cup of olive oil is way too much. Next time I make it I will probably start with a 1/4 cup oil and then add more if it seems like that isn't enough. I used stone ground mustard and loved the taste. It would be fun to maybe experiment with other veggies. - 8/2/10