Cold Green Bean Salad

Taste great and very easy to make.

It was too bland.

I have made similar recipe using 1/2 bottle of drsg to marinate beans in for several hours. Drain off the dressing in colander. Stir in red onions and 1/2 cup sour cream and place in fridge.

I thought it was good, but no one else ate it at Thanksgiving dinner.

We prefer our beans warm.

Delish. I used my own canned green beans ones I caned this summer . made a great side dish with a German dinner just added a little more vinegar ..

EASY! Make a day ahead…

I make this in the summer……….add some crumbled crispy bacon and chopped tomatoes…..really good

I have been making this dish for a very long time. I usually make my own dressing, which I think is tastier.

Used the 3 bean dressing (oil, vinegar, sugar) as suggested by another user and now I am addicted!

I thought this tasted good. I was surpised because of how simple it is. I would consider making it again, if I need a quick side dish for a bbq. I used Tuscan style Italian bottled dressing. I also used half the amount of dressing and red onion. The grean beans would have been submerged otherwise. We also did just eat some of it right away. I didn’t want it getting too tart or the beans to get too soft by sitting.

Easy to throw together very quickly, that is for sure. Hubby prefers a mix of different beans instead of all green beans. I do agree with another reviewer, rinse the canned beans before adding to the salad.

Changed the servings to 24 for a party–then accidentally got French cut green beans–6 cans of beans only required 1 bottle(16oz) of Italian dressing–Holy cow! Any more would have been pucker-mouth city! And, no chance on three full onions–I only added 1/4 of one!! Cannot imagine eating this at its full ingredients amounts!!

This was tasty and oh so easy. I added some yellow and orange bell pepper as well as some sliced cucumber along with the onions and green beans. I didn’t add the entire bottle of dressing I just added enough to kinda cover and shook them around every couple of hours. I let it sit for about 10 hours. Family enjoyed it and its soooo easy I will be making it again. Thanks for the recipe!!

Did not like this recipe. Family wouldn’t eat it.

You’ll like it even better if you add: – 1 tablespoon of sugar to the Italian dressing, and – 1 can of sliced water chestnuts. The additions turn it into a 5-star recipe, in my opinion. I also make it with a can each of green and wax beans for a little more interest. Yummy!

This was very good and everyone really liked it. Although, I did NOT use canned green beans. To make it more healthy I used frozen beans and steamed them in a small amount of water, then placed them in a serving bowl and added the rest. I also make my own Italian salad dressing: 1/2 c. olive oil, 1/4 cup balsamic/apple vinegar mixed; then I add to taste garlic powder, salt, pepper, oregano, and basil. I took this to a friend’s house for lunch and everyone (even my children) commented on how good it was.

You have to like canned green beans to like this recipe. The texture was unappealing–I guess I thought the dressing would perk it up/disguise it. But I was wrong. NO ONE at my gathering liked this!

Rinse cans of green beans, always. It really makes a better difference in the taste! Takes the can taste out.

I’ve been making this recipe for years…try adding halved cherry or grape tomatoes and serve with hard crust Italian bread. Better made the day ahead.

This was alright. My daughter loved it. I let it marinade for 5 hours, and it tasted rather bland to me. I used Kraft Zesty Italian dressing.