You are here

Italian Green Bean Salad

Global.Potpourri's picture
  Green beans 1 Pound
  Vinaigrette dressing 1⁄2 Cup (8 tbs)
  Tomatoes 2 , cut into wedges
  Onion 1 Small, sliced
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Ripe olives 4

Remove ends from beans.
If beans are large, cut French style into lengthwise strips.
Heat beans and 1 inch salted water ( 1/2 teaspoon salt to 1 cup water) to boiling.
Cook uncovered 5 minutes.
Cover and cook until tender, whole 10 to 15 minutes, French style 5 to 10 minutes; drain.
Prepare Vinaigrette Dressing.
Pour over warm beans and toss.
Cover and refrigerate at least 2 hours.
Remove beans to lettuce-lined plate with slotted spoon.
Add tomatoes and onion.
Sprinkle with cheese; garnish with olives.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 769 Calories from Fat 424

% Daily Value*

Total Fat 48 g73.7%

Saturated Fat 9.8 g48.9%

Trans Fat 0 g

Cholesterol 27.4 mg9.1%

Sodium 1732.3 mg72.2%

Total Carbohydrates 56 g18.7%

Dietary Fiber 21.7 g86.7%

Sugars 18.4 g

Protein 24 g48.2%

Vitamin A 45.4% Vitamin C 67.5%

Calcium 41.6% Iron 10.3%

*Based on a 2000 Calorie diet


Italian Green Bean Salad Recipe