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Sweet and Sour Green Bean and Water Chestnut Salad

This green bean salad has a great blend of flavours and textures; it's a great side salad or addition to any salad assortment. Lasts for a week in the refrigerator. It's only 1 Weight Watchers PointsPlus per 1/2 cup (100g) serving, so you can tuck into it guilt-free.
Prep Time 30 mins
Total Time 30 mins
Course Salads, Skinny Food
Servings 8 cups


  • Into a large bowl put the minced celery, pepper, green onion, and water chestnut chopped into stick-like pieces. Add the chopped fresh coriander leaves.
  • Blanch the green beans by putting them into a pot with already-boiling water, and leave them in there for about 2 minutes. They will turn bright green and tender-crisp. Drain them and put them into a pan or bowl of very cold water to stop the cooking process immediately. Leave them there for a minute or two, then drain, shake dry, and add to salad bowl.
  • Make the dressing by assembling all the remaining ingredients in a small saucepan. Put this on the stove, bring to a boil, cook for 2 minutes. Then pour this onto the items into the salad bowl. Toss with tongs, then put into a large container that you can seal (or a sealable plastic storage bag.)
  • Seal container and put in fridge for at least 3 to 4 hours before serving. Turn container periodically to keep it mixed up.
  • Keeps for 5 days if covered and refrigerated. Serve chilled or room temperature.


Instead of salt, we used a salt substitute; we also used reduced-sodium soy sauce. For the vinegar, we used apple cider vinegar. Instead of a red bell pepper, you could use orange, yellow, etc. After you've made this recipe once or twice, you can adjust the ingredients to your taste.
Tried this recipe?Let us know how it was!