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Citrus Green Bean Salad recipe

Garden-fresh green beans get a citrus-balsamicbath for a refreshing picnic salad. Just before serving, garnishwith sliced orange segments. Pair with grilled pork chops, slicedtomatoes and warm dinner rolls.

Recipe: Citrus Green BeanSalad

2 pounds green beans, trimmed, cut into1-inch pieces
1/2 cup orange juice
1 tablespoon grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon granulated sugar
1 teaspoon coarse-grain mustard
3/4 teaspoon salt
1/2 cup olive oil
1/2 cup finely chopped red onion
Freshly ground black pepper, to taste

  • In a large saucepan cook the beans inboiling water to cover until just crisp-tender, about 3 minutes.Drain and set aside.
  • In jar with a tight-fitting lid, shaketogether orange juice, zest, vinegar, sugar, mustard, salt, oil,onion and pepper.
  • Toss beans with dressing shortly beforeserving. Serve at room temperature or slightly chilled.

    Serves 8.

    Recipe provided courtesy of Pork, The OtherWhite Meat.

    Green Bean Salad – Recipe by Laura Vitale – Laura in the Kitchen Episode 156

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  • Comments

    1 Comment


    Once water is at a rolling boil, add green beans and cook for 5-8 minutes or until they reach your ideal tenderness. I like mine al dente; softened but still crisp! No boring salads here! This healthy winter salad is totally crave-worthy and can easily be made ahead of time, making it perfect for the holidays. Even better? It won t take up prime oven real estate like traditional green bean dishes so you ll be able to save space for turkey and stuffing.

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