Green Bean Salad

This is now one of my favorite salads! It’s a great way to get vegetables into my diet. I end up making it about once a month now. Great flavor!

There is too much dressing for amount of salad. I also agree that frozen veggies would be better than can. I could not find pimentos at the grocery store so subbed 1/2 fresh red peppers with roasted red peppers.

This was fantastic! I really loved it. They only things I did differently were to use green onions, red pepper i/o pimento, and frozen peas i/o canned. It had only sat about 2 1/2 hours before we sat down to eat, but oh Yum! Still great the next day. There was an awful lot of liquid after our first meal with it, so added a can of kidney beans. Still pretty liquedy the next day, but hey, that’s why they invented slotted spoons! I prefer this over regular 3 bean salads. Maybe it’s the combo of colorful veggies that make it so good, or a little different dressing than a 3 bean. Great way to have a lot of veggies! Thanks for this keeper.

LOVE this, I did add kidney beans and garbonza beans to the mix. This makes alot, but we managed to eat it all within the week.:) Looking forward to making it for company this summer.

My family loves this dish. It’s super simple to make.

This is very good! But being a woman I had to change a few things, I only use 1/2 cup sugar(and next time I make it I am going to use sweetner have to watch my sugar) and I use blanched frozen peas

This is a fantastic summer salad, with a few modifications (yielding a 5-star rating). I used all organics vegs (canned), just 2 T oil, perhaps 1/4 c white balsamic vinegar, and a sprinkle of Stevia, completely eliminating the need for white (yikes!) sugar, and no water. I can’t stop eating it!

the dressing was too bold. very stark vinegar and sugar. hardly tasted the veggies.

Awesome recipe Patsy! I used parboiled fresh veggies and added a diced roasted red pepper instead of the green pepper. (I roasted the red pepper on top of the burner on a gas stove and removed the blackened skin under cold running water.) I also heated the dressing in a sauce pan to dissolve the sugar. Yummy! A keeper.

Great sweet and sour type salad! I wouldn’t recommend using the canned peas, they are mushy enough even before marinating. I used frozen peas straight out of the bag, no need to thaw. I prefer yellow or red peppers over green, so that’s what I used. I would make this again, it’s quick and easy to throw together.

This should be like what I ate before and it was very good

This salad is very refreshing. I used all frozen veggies and it turned out perfectly!

Excellent. Left out the peas and was just great. Will be a repeat for sure.

This recipe has been in my family for years and everyone likes it. The only difference is that I would advise using La Soeur Petite peas and french cut green beens. This is a great dish for cook outs , picnic and potlucks! The longer it sits the better!!

Very tasty…did not add pimentos because I didn’t have any. I reduced the sugar some but it could easily be reduced by half in not more without affecting the taste.

ok salad, maybe I was hoping it would taste more like a marinated salad I get from Dixie Cafe. Too vinegary

Although I made some changes, this is a spectacular tasting salad! First, I used 1 1/2 cups each of frozen green beans & corn instead of canned (one reviewer asked if they should be cooked first – no, simply put into a strainer, run under water and toss into bowl. This keeps them crisp!) I also added a can of 5 bean medley (Unico brand), didn’t use pimentos, used red pepper instead of green, 1/2 cup of sugar instead of 1 cup and 2 tbsp of onion powder instead of onion because my husband can’t eat onions. What a great tasting salad for summer! Thanks so much!

This tasted OK but it looked horrible. I made it just as stated in recipe (only halfing dressing) and it just looked ugly. I will not make this again unless I use all fresh veggies.

I didn’t give it 5 stars because I didn’t follow the recipe. Instead of making my own dressing for the salad, I just used Italian dressing and it was delicious!!! I used 1 can green beans, 1 can corn, 4 small celery stalks chopped up, about 1/2 cup of chopped carrots, and 1/2 an onion chopped up. I then mixed it with about 1/2 cup of Italian dressing. Everyone loved it!!!

I was able to use garden fresh green beans from my father, as well as some various peppers he had grown in his garden, it was a big hit with the in-law family, so it’s a keeper!

I’m sorry but we didn’t like this at all. It was WAY too sweet and we weren’t a fan of the sweet/vinegary concoction.