Green Bean Salad

1. 1

   Cut tips off beans and slice 2-inches in length.

2. 2

   Cook beans in a small amount of lightly salted water in a covered saucepan for 15 to 20 minutes or until tender.

3. 3

   Drain.

4. 4

   Set aside to cool. Combine oil, vinegar, garlic, salt and pepper separately and set aside.

5. 5

   Add cooled beans to oil mixture; mix well.

6. 6

   Refrigerate 1 1/2 hours.

7. 7

   Discard garlic before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.