13 Reviews

What makes this salad so wonderful is the crumbles, it is the breadcrumb mixture that makes this salad a step above the rest of the field. Thanks so much.

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morgainegeiser January 12, 2010

Wonderful green bean dish!!! I made this using canned cut green beans and left out the hard boiled egg as DS doesn't care for them, but otherwise made as written. Just loved the tanginess of the green beans and the wonderful cruchy breads crumbs really took this over the top!!! Thanks for sharing Karen Elizabeth!! Made for PRMR!!

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diner524 June 28, 2009

Okay... I'm kind of ashamedthat I attempted this without having all the ingredients, and to be honest, I thought for sure I would need to just try again another day, but this recipe is so amazing, we both (my hubby and I) ate almost the whole bowl and I even doubled the recipe! I used vege oil instead of the others because that's all I had... I used regular white vinegar because I read it wrong and didn't see the white "wine" part, used regular mustard, dried parsley and only one egg (should have used two becuase I doubled it) and this still was AMAZING! Thanks for a great recipe. This recipe is fool proof!!!

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Sarah in New York March 13, 2009

First time I made this I did as written. Second time I only had a few beans so added in some peas & some chopped spinach (both frozen) to the boiling beans. I also added some cooked new potatoes before adding the dressing. With the crunchy topping this is a winner and a real keeper for us. I am also going to try it with asparagus. Thanks for such a versatile recipe :)

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Jen T November 20, 2008

Yes nice and tasty! Love green beans and the tang in this recipe. Had a hard time with the high amount of calories. Skipped the sugar. Used all olive oil. Made for ZWT #8 Thank you!

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Rita~ July 24, 2012

Yum! This was really good. I really liked the tangy touch from the mustard, as it really woke up my taste buds without being too overpowering. I will definitely make this dish frequently. Thank you for sharing your recipe, Karen Elizabeth. Made for ZWT8 - France.

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NorthwestGal July 22, 2012

This is a great way to use fresh green beans from the garden. I learned by tial and error that it's important to add enough salt to the blanching water. I needed to add some afterwards. The vinaigrette and breadcrumb topping really make this dish. Yum! Made for ZWT 8.

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PanNan July 21, 2012

I really enjoyed this. I used ready-made croutons instead of the bread crumbles - just sprinkled them on top ommiting the whole garlic-bread-frying bit, but it was still great. Next time I'll do the crumbles right and I bet it's gonna be even better. Thanks!

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Avena July 17, 2012

Uniquely nice! Made as posted except with rice vinegar as I didn't have white wine vinegar. Served at room temperature but didn't add the crumbles until before serving. Next time I would cut the beans into shorter pieces to make it easier to spoon up without losing the crumbles and egg. Thank you Karen for posting.

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WiGal November 10, 2011

This was very nice! I enjoyed the sweet and tart flavors. I ate alot then used the rest and added it in with a potato salad. Thanks! Made for the Vegetarian Swap March 2010.

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Sharon123 March 14, 2010
Tangy Green Bean Salad