QUICK CRISPY GREEN BEAN SALAD

Quick Crispy Green Bean Salad image

Younger children might ask if the beans in this flavorful salad came from Jack's magic beanstalk. The dish is an excellent addition to a party spread, whether as a side or an appetizer. Add the hot sauce to give it an extra kick. -Lily Julow, Lawrenceville, GA

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 14

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Ingredients

1-1/2 pounds fresh green beans, trimmed and halved
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon pepper
1 dash Worcestershire sauce
1/4 teaspoon Louisiana-style hot sauce, optional
2 tablespoons olive oil
1/2 cup thinly sliced red onion
1 medium sweet red pepper, thinly sliced
2 celery rib, thinly sliced
1 hard-cooked large egg, chopped

Steps:

In a 6-quart stockpot, bring 12 cups water to a boil. Add green beans; cook, uncovered, 2-3 minutes or just until beans turn bright green. Remove beans and immediately drop them into ice water. Drain and pat dry. , In a large bowl, whisk vinegar, mustard, honey, garlic, salt, pepper, Worcestershire sauce and, if desired, hot sauce. Gradually whisk in oil until blended. Add vegetables and toss to coat; chill until serving. Sprinkle with chopped egg.

Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 167mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.