by Diana Rattray
This simple green bean salad makes a nice luncheon dish for summer. Sliced hard-boiled eggs give the salad a boost of protein. I used V-8 in the easy dressing, with vinegar and sugar giving it a tangy sweet-sour flavor.
Feel free to use your favorite bottled dressing to make this salad, or add some diced cooked bacon to it. The salad would be excellent with small French haricot verts as well.
PrintSimple Green Bean Salad Recipe
Hard-boiled eggs add protein to this simple green bean salad recipe. Enjoy it with the tangy dressing or use your favorite dressing!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Category: Green Beans, Salads
Ingredients
Scale
- 2 cups frozen French-cut green beans, about 12 ounces
- 1 tablespoon minced red onion
- 3 tablespoons chopped roasted red bell pepper or pimiento
- 1/4 cup V-8 or tomato juice
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon garlic powder
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- 1 to 2 teaspoons granulated sugar
- 1 teaspoon fresh chopped tarragon or basil, or about 1/4 teaspoon dried
- Mixed salad greens, for serving
- 2 hard-boiled eggs, sliced
Instructions
- Steam or boil the green beans following the package directions. Drain well and then toss with the red onion, and the roasted bell pepper or pimiento.
- Combine tomato juice, vinegar, sugar, tarragon or basil, and garlic powder in a jar with a screw top, and shake to blend. Season the dressing with salt and pepper, to taste.
- Toss the green bean mixture with the dressing and arrange on plate of mixed salad greens. Garnish with sliced hard-boiled eggs.
