Crunchy Green Bean Salad

Makes 10
Prep 15 m
Cook 5 m



  1. 1 of 3 Bring large pot of water to boiling. Add green beans; cook just until tender, about 5 minutes. Drain; rinse under cold water; drain.
  2. 2 of 3 In food processor, combine vinegar, onion, mustard, salt and pepper. Process until onion is finely chopped. With processor running, slowly add oil until dressing is thick and well blended (emulsified).
  3. 3 of 3 In large bowl, toss green beans, sweet peppers and jicama with dressing to thoroughly coat. (Can be prepared 3 hours before serving.) Serve cold or at room temperature.
Nutrition Information for Crunchy Green Bean Salad
Servings Per Recipe: 10
Per Serving: 255 mg sodium, 4 g fiber, 0 mg chol., 1 g sat. fat, 12 g carb., 12 g Fat, total, 149 kcal cal., 2 g pro.