Food Recipes Salads Vegetable Salads Beet and Green Bean Salad Be the first to rate & review! Terrific Green Salads By Ruth Van Waerebeek-Gonzalez Updated on March 28, 2015 Save Rate PRINT Share Close Yield: 6 Cook Mode (Keep screen awake) Ingredients 3 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1 garlic clove, minced 1/4 cup plus 2 tablespoons vegetable oil Salt and freshly ground pepper 2 tablespoons minced parsley 1/4 pound green beans 2 large red beets 3 cups mixed lettuces 1 medium cucumber—peeled, halved lengthwise, seeded and sliced crosswise 4 large scallions, minced 1/2 green bell pepper, cut into strips Directions In a small bowl, combine the lemon juice with the mustard and garlic. Whisk in the oil in a thin stream. Season with salt and pepper, then add the parsley. In a large saucepan of boiling salted water, cook the beans until just tender, about 4 minutes. Using a slotted spoon, transfer the beans to a colander and refresh under cold running water. Drain and pat dry. Cut the beans into 2-inch lengths. Add the beets to the boiling water and simmer over moderate heat until tender, about 40 minutes; drain. Peel and cut them into 2-inch chunks. In a large bowl, toss the beans with the beets, lettuces, cucumber, scallions and bell pepper. Add a few tablespoons of the vinaigrette and toss to coat. Serve with the remaining vinaigrette on the side. Originally appeared: October 1999 Rate It Print