Category
Soup and Salads
Author:
Taste of Home
I had a green bean salad at a local deli and enjoyed it so much that I tried to re-create it at home. The result was yummy! It lasts for several days in the fridge, and the taste keeps getting better! ~ Allison Brooks, Fort Collins, CO
Ingredients
4 cups Fresh Green Beans - trimmed and halved
1 red onion
2 cups cherry tomatoes - halved
1 large English Cucumber - seeded and chopped
1/2 cup chopped parsley
1/4 cup basil
1 cup baby carrots - cut diagonally
1 Tablespoon white wine vinegar
1 Tablespoon grated lemon zest
1 teaspoon Dijon mustard
Garlic powder - to taste
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
DRESSING:
Directions
In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.