Italian Green Bean Salad

Italian Green Bean Salad



Prep min


Makes 4 – 6 Servings

  • 12 new potatoes, halved

  • 1/2 pound green beans, cut in half

  • 1/2 pound baby spinach or lettuce of your choice

  • 2 tomatoes, sliced in wedges

  • 2/3 cup pitted olives of your choice

  • 2 Tablespoons fresh parsley, minced

  • Stonewall Kitchen Classic Italian Dressing

  • 2 hardboiled eggs, cut into wedges


  1. Place the potatoes in a saucepan of boiling water and cook until almost soft (approximately 5 minutes).

  2. Add the green beans and cook with potatoes for 2 minutes. Drain and rinse under cold water.

  3. Combine the potatoes, green beans, tomatoes, olives and parsley in a bowl.

  4. Drizzle the Classic Italian Dressing and toss lightly.

  5. Refrigerate for at least 1 hour or longer. Can be made a day prior to serving.

  6. To serve, place spinach or lettuce leaves in bowl or platter. Add the other ingredients and garnish with the egg wedges.

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