Name: Cold Green Bean Salad
Ingredients: 2 (15.5 ounce) cans green beans, drained; 1 red onion, sliced in rings; 1 (16 ounce) bottle lowfat Italian-style salad dressing

Why it works: Green beans and onion work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 334 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Cold Green Bean Salad

Time1 hour

Ingredients

2 (15.5 ounce) cans green beans, drained
1 red onion, sliced in rings
1 (16 ounce) bottle lowfat Italian-style salad dressing

Directions

Place beans in a serving dish. Toss with onions and salad dressing.
Cover with plastic wrap, and chill for 1 hour.

Nutrition, whole recipe (rough)

75Calories

2 gProtein

0 gFat

16 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Onion	1 medium (110g)	44
Bell Pepper	1 medium (119g)	31
Salad Dressing	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Green beans + oniontop 13% of all pairs

Smell alikemoderate

Cooked together334 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Green beans: Form the bulk of the salad and provide its main texture.
Red onion: Adds sharp, aromatic flavour that mellows during chilling.
Italian-style salad dressing: Supplies moisture and acidity that flavour the beans as they chill.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.