Bean salads are a classic dish for family get togethers, especially in the summer, but there’s no reason you can’t enjoy them in the winter too. This simple, colorful dish, developed by our Expert Chef Erin Dow, will make you feel like spring has sprung on your dining room table. Delectable olives and sweet roasted peppers flavor lightly cooked green beans for a combination of tastes that will make your mouth smile.
Most of the salty flavor in this recipe comes from good olives, so be sure to pick something you love when you’re shopping for ingredients. The green beans continue to soak up the brine, melding with the sweetness of the red peppers and the tart, oily olive–if you have the option, make this recipe a day or two before you plan to serve it. Enjoy the colorful array of vegetables adorning your table…and the way the kids dig into their beans with relish.
Servings: 8 (111 G)
Prep Time: 10 min.
Cook Time: 15 min.
- 1 lb. small green beans, trimmed
- 1 jar (10 oz.) whole roasted red peppers, drained and cut into strips
- 2 medium shallots, peeled and sliced thinly into rings
- ½ cup Kalamata olives, pitted
- 3 Tbsp. olive oil
- 2 Tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- 1 clove garlic, chopped
- ¼ tsp. dried oregano
- ⅛ tsp. black pepper
- pinch of salt
- pinch of red pepper flakes (optional)
1. In a large pot of boiling water, cook green beans until they are bright green and still very crisp, about 2 minutes. Transfer the beans to a large bowl of ice water to preserve their color. Drain the beans after 3 minutes and set aside.
2. Whisk together the vinaigrette ingredients.
3. Lightly toss the cooked and chilled beans, pepper strips, shallots, olives, and dressing. Serve cold.