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Bloody Mary Green Bean Salad

Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on time 35 mins
Total time 35 mins

Makes 6 to 8 servings

We turned a festive cocktail into a salad by making the drink's crunchy garnishes (green beans and celery) the star and dressing them with a vinaigrette made with Zing Zang Bloody Mary Mix.


  • 1 pound haricots verts (French green beans), trimmed
  • 1/2 cup thinly sliced red onion
  • 12 pickled okra pods, sliced
  • 1 pt. grape tomatoes, halved
  • 4 celery ribs, sliced
  • 1/4 cup fresh celery leaves
  • 1/3 cup Bloody Mary mix
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons dry mustard
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon hot sauce (such as Tabasco)
  • 1/4 teaspoon ground black pepper
  • 4 1/2 teaspoons prepared horseradish, divided
  • 1/2 cup extra virgin olive oil

How to Make It

  1. Prepare Salad: Cook beans in boiling salted water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water. Drain and pat dry. Place beans, onion, and okra in a large bowl. Place tomatoes, celery, and celery leaves in a separate bowl.

  2. Prepare Dressing: Whisk together Bloody Mary mix, next 5 ingredients, and 4 tsp. horseradish in a medium bowl. Add oil in a slow, steady stream, whisking constantly until blended.

  3. Toss bean mixture with 1/4 cup dressing; arrange on a platter. Stir remaining 1/2 tsp. horseradish into 1/4 cup dressing, and toss with tomato mixture. Spoon tomato mixture over bean mixture. Add salt and pepper to taste; serve with remaining dressing.