Description
A refreshing summer side dish. Crisp green beans mingle with sweet tomatoes and herbs for a light and vibrant flavor.
Ingredients
Units
For the Salad
- 2 lbs (907 g) yellow and green beans or French green beans
- 2 cups (473 ml) cherry tomatoes, yellow or orange
- 1 red bell pepper, diced
- 3 scallions or spring onions, diced
- 1 handful fresh parsley, roughly chopped
- Nuts
- Cheese
- Seeds
For the Roasted Red Pepper Balsamic Vinaigrette
- 1 (12 oz) jar roasted red peppers, drained (about 8 oz)
- Scant 1/4 cup olive oil
- 3 tablespoons good-quality balsamic vinegar
- 3-4 garlic cloves, peeled
- 1 1/2 teaspoons smoked paprika
- Pinch of salt
- Fresh ground pepper, to taste
Instructions
- Make the vinaigrette: add the roasted red peppers, olive oil, balsamic vinegar, garlic, smoked paprika, salt, and pepper to a blender. Blend until smooth and creamy, then set aside.
- Bring a pot of salted water to a rapid boil.
- Add the cleaned, trimmed beans and cook for 3 minutes with a lid on the pot.
- Prepare a large bowl of ice water.
- After 3 minutes, drain the beans and immediately submerge them in the ice water to stop the cooking process.
- Let the beans sit in the ice water for 1-2 minutes, or until completely cold.
- Drain the beans and add them to a large serving bowl.
- Add the remaining ingredients and toss.
- Drizzle with the vinaigrette and toss again.
- Serve cold.
Notes
- For optimal crispness, don’t overcook the beans; aim for a bright green color and slight firmness.
- Toasted slivered almonds, crumbled feta cheese, and sunflower seeds are delicious additions.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days; the beans may soften slightly.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Carbohydrates: 25
- Fiber: 4
- Protein: 3