Take-Along Green Bean Salad

AuthorSite EditorCategory,
Yields1 Serving
 1 lb fresh green beans, trimmed and sliced into 2" pieces
  cup fat-free, non-creamy Italian salad dressing
 1 cup diced red onion
 ½ cup pitted ripe olives, drained and sliced
 ½ cup (about 2 oz.) crumbled bleu or feta cheese
1

Cook beans until crisp-tender (generally when they turn bright green). Warm Italian salad dressing in microwave about 30 seconds. Toss beans, onion, olives and dressing together. Allow to sit at room temperature about one hour. Pack into ziplock bag. Place cheese into sandwich or snack size ziplock bag and place on top of beans before sealing. Refrigerate or place in camp cooler (depending upon when you make it). Bean mixture can be prepared up to 3 days prior to serving. At campsite, remove cheese bag and pour bean mixture into bowl; toss lightly. Crumble cheese on top and serve. Serves 4-6.

Great for a first night campsite dinner!

Ingredients

 1 lb fresh green beans, trimmed and sliced into 2" pieces
  cup fat-free, non-creamy Italian salad dressing
 1 cup diced red onion
 ½ cup pitted ripe olives, drained and sliced
 ½ cup (about 2 oz.) crumbled bleu or feta cheese

Directions

1

Cook beans until crisp-tender (generally when they turn bright green). Warm Italian salad dressing in microwave about 30 seconds. Toss beans, onion, olives and dressing together. Allow to sit at room temperature about one hour. Pack into ziplock bag. Place cheese into sandwich or snack size ziplock bag and place on top of beans before sealing. Refrigerate or place in camp cooler (depending upon when you make it). Bean mixture can be prepared up to 3 days prior to serving. At campsite, remove cheese bag and pour bean mixture into bowl; toss lightly. Crumble cheese on top and serve. Serves 4-6.

Great for a first night campsite dinner!

Take-Along Green Bean Salad