Assemble and refrigerate 4 to 48 hours. The fresh green beans will lose some color as they marinate in the dressing. For brightly colored green beans cook and chill as directed, but do not add to salad. Cover and refrigerate separately, then toss in with the salad just before serving.
174 calories; fat 6g; saturated fat 1g; carbohydrates 24g; insoluble fiber 6g; protein 7g; vitamin a 3644.3IU; vitamin c 14.2mg; sodium 231mg; calcium 80.8mg; iron 2mg.