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    You are in: Home / Recipes / Tangy Green Bean Salad Recipe
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    Tangy Green Bean Salad

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on January 12, 2010

      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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    • on June 28, 2009

      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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    • on March 13, 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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    • on November 20, 2008

      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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    • on November 10, 2011

      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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    • on March 14, 2010

      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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    • on July 12, 2009

      Definitely a great bean salad, & this recipe really does dress up an otherwise kinda plain veggie! Made as written, egg & all, but another time I'd like to try it with some crumbs from a multi-grain bread! Thanks for sharing a wonderful recipe! [Tagged, made & reviewed for one of my group mates in the Aus/NZ Recipe Swap #30]

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    • on May 22, 2009

      I loved this salad. I prepared it as written and wouldn't change anything. Next time I'll try adding the potatoes as suggested in the intro. Made for ZWT5

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    • on January 08, 2009

      A new found favourite.We love green beans and I can't wait for the fresh garden beans, and adding fresh cooked potatoes is a must. Thank-you for posting this wonderful recipe. AUZ/NZ recipe swap Jan/09

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    Nutritional Facts for Tangy Green Bean Salad

    Serving Size: 1 (168 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 292.7
     
    Calories from Fat 221
    75%
    Total Fat 24.5 g
    37%
    Saturated Fat 6.4 g
    32%
    Cholesterol 61.7 mg
    20%
    Sodium 187.3 mg
    7%
    Total Carbohydrate 15.4 g
    5%
    Dietary Fiber 3.4 g
    13%
    Sugars 4.3 g
    17%
    Protein 4.8 g
    9%

    The following items or measurements are not included:

    white wine vinegar

    Detailed Nutrition Values About Nutrition Info
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