Crisp, fresh green beans and sprouts, paired with a light, savory dressing – salad paradise. This Green Bean and Sprout Marinade is ultra-low calorie, so you can help yourself to plenty, and packed with nutritious ingredients that will leave you feeling your best. Green beans are a great source of antioxidants, B vitamins, and silicon, a nutrient vital to bone and connective tissue strength, and are very high in fiber. Bean sprouts are rich in vitamins, particularly A and C, and are very easy to digest. This salad makes a welcome addition to any healthy eating menu.
This salad calls for 1/2 cup of any vegetable you’d like, so be creative. Shredded carrot, julianned pepper, or just about any veggies you like or have on hand work well. Quartered mushrooms make a delicious addition, but if you use them be sure to eat your salad as soon as possible, as mushrooms don’t retain their freshness as long as most other veggies do.
Green Bean and Sprout Marinade
3 tablespoons oil
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 teaspoon sugar substitute (Equal, Splenda, or equivalent)
1 1/2 teaspoons dried oregano or basil
1/8 – 1/4 teaspoon cayenne pepper
16 oz. package frozen green beans, cooked until barely tender according to package directions
1 1/2 cups bean sprouts
1/2 cup onion, sliced
1/2 cup chopped or sliced veggies of your choice
Combine the first seven ingredients in a lidded jar and shake well to combine. In a medium bowl, combine all the veggies. Pour the shaken dressing over and toss to combine. Cover the salad and refrigerate for at least two hours to let the flavors meld.
Check out more healthy salad recipes!