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Good Good Green Beans

"For someone who likes to be in and out of the kitchen, this recipe lets me do just that and gives the illusion that it was a lot more work than it was. But I'm not telling!"
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Ingredients

12 h 10 m servings 265 cals
Original recipe yields 6 servings

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Directions

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Nutrition Facts


Per Serving: 265 calories; 18.2 g fat; 24.5 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 464 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 13 Ratings

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Most helpful positive review

Very, very good Marisa! I didn't have any bean sprouts on hand, so I threw in cucs and grape tomatoes. I only put in a tablespoon of sugar and it was fine. I also added onion powder, a bit of di...

Most helpful critical review

this was not good to me, i ended up not serving it, i hate wasting food. too sweet for green beans

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Very, very good Marisa! I didn't have any bean sprouts on hand, so I threw in cucs and grape tomatoes. I only put in a tablespoon of sugar and it was fine. I also added onion powder, a bit of di...

This recipe is quick and easy to make, and so delicious. Everyone wanted to take some home with them!

Like others, I changed this a little. I added a tablespoon of olive oil instead of the half cup of salad oil, and left out the onion. It was absolutely delicious, I will definitely make this a...

Very good! I omitted the sprouts and added almonds instead. I also didn't realize this was a marinate overnight dish, so I ate it about 1 hour after refrigerating. It was delicious!

I ended up altering this recipe a bit but never would have thought to add the ingredients that the recipe called for if I had not read it first. I took out the sprouts and substituted olive oil...

This makes a quick winter "salad." If you don't like sweet pickles it's probably not for you, but then you'd know that from the vinegar and sugar in the recipe. I like to add water chestnuts f...

this was not good to me, i ended up not serving it, i hate wasting food. too sweet for green beans

I did not care for this at all.

I used olive oil, fresh bean sprouts, and I added Splenda until it was as sweet as I wanted. I refridgerated it for about six hours and served it slightly chilled. Not bad at all. Thanks, Marisa!