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Quick Crispy Green Bean Salad

Younger children might ask if the beans in this flavorful salad came from Jack’s magic beanstalk. The dish is an excellent addition to a party spread, whether as a side or an appetizer. Add the hot sauce to give it an extra kick. —Lily Julow, Lawrenceville, GA
  • Total Time
    Prep: 30 min. Cook: 5 min.
  • Makes
    10 servings


  • 1-1/2 pounds fresh green beans, trimmed and halved
  • 1/4 cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1 garlic clove
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 dash Worcestershire sauce
  • 1/4 teaspoon Louisiana-style hot sauce, optional
  • 2 tablespoons olive oil
  • 1/2 cup thinly sliced red onion
  • 1 medium sweet red pepper, thinly sliced
  • 2 celery rib, thinly sliced
  • 1 hard-cooked large egg, chopped


  • In a 6-quart stockpot, bring 12 cups water to a boil. Add green beans; cook, uncovered, 2-3 minutes or just until beans turn bright green. Remove beans and immediately drop them into ice water. Drain and pat dry.
  • In a large bowl, whisk vinegar, mustard, honey, garlic, salt, pepper, Worcestershire sauce and, if desired, hot sauce. Gradually whisk in oil until blended. Add vegetables and toss to coat; chill until serving. Sprinkle with chopped egg.
Nutrition Facts
3/4 cup: 67 calories, 3g fat (1g saturated fat), 19mg cholesterol, 167mg sodium, 8g carbohydrate (4g sugars, 3g fiber), 2g protein.

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