You are here

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

Rate It

Your rating: None
4.194735
Average: 4.2 (19 votes)