Green Bean Tossed Salad

Green beans are added to spruce up a salad recipe made with oranges, onion and lettuce, with this tasty result.


8 to 9 servings


1 1/2 pounds fresh green beans, trimmed
1 (11 ounce) can mandarin oranges, drained
1 medium red onion, thinly sliced
6 to 8 tablespoons olive oil
1/4 cup cider vinegar
3 to 4 teaspoons granulated (white) sugar
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
4 cups torn mixed salad greens
1 ripe avocado, peeled and sliced
1/2 cup chopped pecans


Place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8 to 10 minutes or until crisp-tender. Drain and rinse in cold water.

In a large bowl, combine the beans, oranges and onion. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, add the salad greens, avocado and pecans; toss gently.

Estimated Time

Preparation Time: 20 minutes
Chill Time: 2 hours

Nutritional Information

Amount per serving (3/4 cup): Calories 216, Fat 17 g (Saturated Fat 2 g), Cholesterol 0, Sodium 146 mg, Carbohydrate 16 g, Fiber 5 g, Protein 3 g.

Recipe Courtesy Of

Taste of Home

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