Grammy's Green Bean SaladAs Seen On
This simple and delicious green bean salad combines tender crisp green beans with chopped red onion, celery, and red bell pepper all tossed in a creamy mayo dressing with tangy apple cider vinegar for a refreshing summer side dish.
Ingredients
Main ingredients
- 1 pound fresh green beans trimmed just right so no strings or tough ends
- 0.5 cup red onion chopped
- 0.5 cup celery chopped
- 0.5 cup red bell pepper chopped
- 0.5 cup mayonnaise creamy
- 2 tablespoons apple cider vinegar for a nice tangy twist
- 1 tablespoon sugar to balance vinegar with a sweet hug
- 0.5 teaspoon salt to bring out hidden flavors
- 0.25 teaspoon black pepper freshly cracked if you got it
Instructions
Instructions
- Take your trimmed green beans and toss them in boiling water, then cook for about 3 to 4 minutes until crisp-tender but not floppy.
- Drain the green beans and rinse them under cold water fast to stop the cooking and keep crunch locked in.
- Grab a big bowl and mix your green beans with chopped red onion, celery, and red bell pepper.
- Whisk mayonnaise, apple cider vinegar, sugar, salt, and black pepper in a small bowl until smooth and ready to pour.
- Pour the dressing over the veggies and toss until the green beans are nicely coated.
- Pop the whole salad in your fridge for at least an hour to chill and let flavors blend well before serving.
Notes
Use pre-chopped veggies to save time. Trim green beans while watching TV. Quick release pressure cooking keeps beans crisp. Store leftovers in airtight container and stir before serving.