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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.

Julie Grimes
Recipe by Southern Living November 2014

Gallery

Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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