This Green Bean Salad is a classic pantry-friendly dish that combines the crispness of green beans with the earthiness of mushrooms and the subtle crunch of water chestnuts. Enhanced by garlic, Italian seasoning, and a generous pour of Italian dressing, it's a cool, tangy, and flavorful salad that's perfect for potlucks, picnics, or easy weeknight dinners. This recipe showcases the post-war American convenience food era, emphasizing canned goods and minimal prep, while still delivering bold flavor and texture.
Ingredients
- 2 cans green beans (drained)
- 4 oz mushrooms (drained)
- ½ can water chestnuts (drained and sliced)
- 1 onion (small, thinly sliced)
- 1 clove garlic (minced)
- ½ tsp Italian seasoning
- garlic salt (to taste)
- seasoned pepper (to taste)
- Italian dressing (to taste (about ½ to ¾ cup))
Instructions
Step 1: Combine Vegetables
- In a large bowl, combine drained green beans, mushrooms, water chestnuts, and sliced onion.
Step 2: Add Seasonings
- Stir in minced garlic, Italian seasoning, garlic salt, and seasoned pepper.
Step 3: Dress the Salad
- Pour Italian dressing over the mixture until evenly coated (about ½ to ¾ cup). Toss to coat thoroughly.
Step 4: Chill and Serve
- Cover and refrigerate for at least 1 hour before serving for best flavor. Serve cold.
Tips
- Chill for at least 1 to 2 hours before serving for best flavor
- Rinse canned vegetables to reduce sodium
- Add sliced black olives for extra depth
- Use red onion for sharper bite and color contrast
- Substitute bottled Italian dressing with homemade vinaigrette
- Add cooked bacon bits for a non-vegetarian variation
- Include cherry tomatoes for freshness
- Serve over lettuce for a composed salad
- Make a day ahead for potlucks
- Toss gently to keep beans intact
Nutrition
Calories: 90kcalCarbohydrates: 9gProtein: 2gFat: 8gSaturated Fat: 1.2gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.3gSodium: 380mgPotassium: 160mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 5mgCalcium: 30mgIron: 0.7mg
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