Green Bean Salad Recipe is best of Salad Recipes if Learning How to Make Salads

A green bean salad recipe is a great way to use those fresh green beans in the summer time. Cook them in water until tender, drain and then mix with other ingredients. If you do not have the fresh green beans then use canned ones. The following recipe is delicious. You can use fresh mushrooms or canned ones. I have found that many people have an allergic reaction to fresh mushrooms. For this reason, when I cook for a crowd, I always use canned mushrooms or I cook fresh ones first before putting them in salads. If you are just preparing this dish for your family and fresh mushrooms do not bother them, then it is fine to use the fresh ones.

GREEN BEAN SALAD

• 4 Cups green beans, cooked or canned


• 2 Jars whole button mushrooms, drained


• 1 Cup crumbles cooked bacon


• ½ Cup chopped onion


• 1 Cup crumbles blue cheese


• 1 Teaspoon garlic powder


• ½ Teaspoon salt


• ¼ Teaspoon black pepper


• 1 ½ Cups sour cream


• 1 Cup shredded Cheddar cheese

Cook bacon until crisp, crumble and set aside. Place green beans and mushrooms in a large bowl. Add the onion, blue cheese, bacon, garlic powder, salt and pepper. Blend in the sour cream thoroughly. Top mixture with the shredded cheese. Cover and refrigerate until ready to serve.

This green bean salad recipe is loaded with other vegetables. With a vinegar and oil salad dressing, it is great to take on a summertime picnic; you need not worry about it spoiling like a creamy salad dressing recipe.

GREEN BEAN SALAD RECIPE

• 1 Can French style green beans


• 1 Cup small frozen peas


• 1 Can fancy meatless Chinese vegetables


• 1 Jar slices pimentos


• 1 Can (6 ounces) sliced water chestnuts


• 1 Can (8 ½ ounces) artichoke hearts quartered


• 1 ½ Cups thinly sliced celery


• 3 Medium onions thinly sliced


• 1 Cup sugar


• ¾ Cup cider vinegar


• ½ Cup salad oil


• 2 Teaspoons ground cinnamon


• 1 Teaspoon salt


• ½ Teaspoon black pepper

Drain all canned vegetables and blend together in a large bowl; add the peas, celery and onion and mix in.

Combine the vinegar, oil, sugar, cinnamon, salt and pepper; mix well to blend and pour over vegetables.

Cover tightly and refrigerate overnight.

For more delicious recipes check the links below.

• Three bean salad


• Kidney bean salad


• Soup recipes


• Chili recipes


• Corn salad recipe


• Slaw recipe


• Coleslaw


• Cabbage salad

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