Green Bean Salad

Do you have favorite salad's that just work with certain meal plans and are  one of your recipe classic's? I have a section in my recipe file for The Best and this is one of the recipes that I have there. Sometimes we would  want a different salad to go with a special meal, especially if we are grilling out.This is a vegetable packed salad with a very different and delicate balance of herbs. Of course we always have those other wonderful salads, but this one is awesome and we don't have to worry about the dairy. It's a great make ahead salad to take to the local picnic and I am so happy to share it with you today.

Green Bean Salad A Combination of

Vegetables, Herbs and A Flavorful Vinaigrette

Green Bean Salad

Miz Helen's Kitchen

Ingredients

2 (14.5 ounce) cans French Cut Green Beans, drained

1 (14 ounce) can Bean Spouts

2 cups carrots, sliced and steamed

1 (8 ounce) jar of sliced mushrooms, drained

1/2 medium red onion, chopped fine

1 average size cucumber, peeled and chopped

1/2 cup pimento's, chopped

Salt and Pepper to taste

Vinaigrette

1/3 cup sugar

1/3 cup apple cider vinegar

1/3 cup vegetable oil

1 tablespoon dried basil

1/2 teaspoon anise seed

1 teaspoon salt

1 teaspoon pepper

Directions

Drain all the canned vegetables. Chop the onion and the cucumber.

Steam the carrots for 6 minutes, just until tender

Combine all the ingredients for the Vinaigrette and blend well.

In a large mixing bowl stir together all the vegetables for the salad, then salt and pepper to taste.  Mix well.

Pour the Vinaigrette over the Green Bean mixture and mix well.

Cover and refrigerate for 24 hours.

Enjoy!

Print Recipe

Enjoy!

We just love this salad and sure do hope that you enjoy the recipe. Thanks so much for stopping by and spending time with me today. Have a fabulous week and come back to see me real soon!

Peace and Joy

Miz Helen

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