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Green Bean Salad

Mexican.Chef's picture
Ingredients
  Green beans/16 ounce can cut green beans, drained 1 Pound, cut in 1 inch pieces
  Olive oil/Cooking oil 1⁄3 Cup (5.33 tbs)
  Sliced pimiento 2 Ounce, drained (1 Jar)
  Vinegar 2 Tablespoon
  Lemon juice 2 Tablespoon
  Minced onions 1 Tablespoon
  Snipped parsley 1 Tablespoon
  Sugar 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
Directions

In covered saucepan cook fresh beans in a small amount of boiling salted water about 20 minutes or till tender; drain.
In screw-top jar combine oil, pimiento, vinegar, lemon juice, onion, parsley, sugar, salt, and pepper.
Cover and shake till well blended.
Toss with cooked or canned green beans.
Cover and chill.
Drain beans.

Recipe Summary

Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Bean

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 943 Calories from Fat 643

% Daily Value*

Total Fat 73 g111.9%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1015.9 mg42.3%

Total Carbohydrates 64 g21.4%

Dietary Fiber 17.9 g71.4%

Sugars 18.8 g

Protein 10 g19.3%

Vitamin A 55.5% Vitamin C 136.7%

Calcium 3.2% Iron 13.9%

*Based on a 2000 Calorie diet

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Green Bean Salad Recipe