Green Bean Salad
This refreshing salad combines green beans, potatoes, and scallions tossed in a zesty dressing made of oil, vinegar, garlic, onion, oregano, and black pepper. Mix and enjoy!
Ingredients
Salad
- 1 pound ¾-inch chopped green beans, steamed
- 4 large potatoes, diced and boiled
- 2 ¼-inch chopped scallions
Dressing
- 2 tablespoons oil (canola, olive, or vegetable)
- 2 tablespoons vinegar
- 1 clove garlic, crushed
- 1 small onion, sliced
- ½ teaspoon oregano
- black pepper to taste
Instructions
- Clean the kitchen area and wash hands with soap and water.
- Gently rub fresh produce under cold running water.
- Mix the green beans, potatoes, and scallions in a medium bowl.
- Combine all the dressing ingredients in a jar and shake.
- Pour over salad. Toss gently to mix the ingredients well.
- Cover the salad and refrigerate for several hours or overnight.
Storage
- Refrigerate any leftovers as soon as possible or within 2 hours for safety.
- Use leftovers within 4 days.
Video
Notes
- Some packaged foods contain manufacturer’s instructions for cooking. These instructions must be followed before using the product, especially before adding them to ready-to-eat (RTE) food. Frozen vegetables are an example. They frequently contain cooking instructions from the manufacturer and are often intended for use only after cooking. It is especially important to follow these instructions when using the frozen vegetables to make RTE foods, such as salads. If the vegetables contain a pathogen and the food is not cooked, the pathogen could multiply and cause foodborne illness.
- For more information about food and beverage storage, go to the FoodKeeper Website or App (FoodSafety.gov).
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