Easy Green Bean Salad with Lemon Vinaigrette

  • Yield: 6 servings


1pound fresh green beans, ends trimmed
1/2pound sliced fresh mushrooms
2tablespoons fresh chives, cut about 1/2-inch long
3tablespoons canola or corn oil
1tablespoon tarragon or apple cider vinegar
1tablespoon fresh lemon juice
1teaspoon grated lemon zest
1/4teaspoon salt
1/8teaspoon freshly ground pepper


  1. Fill large bowl with ice and cold water; set aside.
  2. Bring to boil a large saucepot filled with water. Add green beans and boil for 1 minute.
  3. Drain beans and immediately place in bowl of ice water to quickly cool. Drain.
  4. Toss green beans with mushrooms and chives.
  5. Mix dressing ingredients in a small bowl. Pour dressing over beans and toss to mix just before serving.


Recipe by Mary Abbott Hess, Illinois. Reprinted with permission from the American Dietetic Association's Cooking Healthy Across America (Wiley, 2004).


Get every new post delivered to your Inbox.

Join 302 other followers