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Recipe Summary

prep:
30 mins
chill:
4 hrs to 2 days
Servings:
12
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Ingredients

Ingredient Checklist

Directions

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  • In large saucepan cook green beans in boiling lightly salted water for 10 minutes or just until tender; drain and rinse with cold water. Set aside.

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Instructions Checklist
  • In extra-large bowl combine vinegar, tomato juice, oil, wine, sugar, Worcestershire, mustard and garlic. Stir in beans, green onion, and carrot. Refrigerate, covered, 4 to 48 hours. Serve with a slotted spoon. Makes 12 (about 1-cup) servings.

Tips

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.

Nutrition Facts

174 calories; total fat 6g; saturated fat 1g; cholesterolmg; sodium 231mg; carbohydrates 24g; fiber 6g; protein 7g; vitamin a 3644IU; vitamin c 14mg; calcium 81mg; iron 2mg.

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