Easy Green Bean Salad

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Chef & Child Ingredient of the Month, March 2015

From the Chef

“Make this recipe in a snap by using bottles Italian dressing in place of the oil, cider, vinegar, salt and pepper. Use 3 tablespoons low-fat dressing plus 1 tablespoon lemon juice.”


1 pound fresh green beans, ends trimmed (or 1 pound frozen cut green beans)
½ pound sliced fresh mushrooms
2 tablespoons fresh chives, cut about ½-inch long

3 tablespoons canola or corn oil
1 tablespoon tarragon or apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
¼ teaspoon salt
1/8 teaspoon freshly ground pepper


1. Fill a large bowl with ice and cold water; set aside.

2. Bring to boil a large pot of water. Add the green beans and boil for 1 minute. Drain the beans and immediately place in the ice water to quickly cool.

3. Drain the beans and toss with the mushrooms and the chives.

4. Mix the dressing ingredients in a small bowl. Just before serving, pour the dressing over the beans and toss to mix.


6 servings


Chef & Child, Salad, Vegetarian

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Association of Nutrition & Foodservice Professionals