Roasted Red Pepper & Green Bean Salad

Roasted Red Pepper & Green Bean Salad - 1 Guiding Stars

Active Time

10 min.

Total Time

15 min.

Servings

8 (111 g)

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.

Ingredients

Salad:

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

Vinaigrette:

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)

Directions

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.

Nutritional analysis per serving: Calories 100; Total Fat 7g (9% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 295mg (13% DV); Total Carbohydrate 8g (3% DV); Dietary Fiber 2.5g (7% DV); Total Sugars 4g; Includes 0g Added Sugars (0% DV); Protein 2g; Vitamin D 0% DV; Calcium 2% DV; Iron 6% DV; Potassium 4% DV; Vitamin K 25% DV; Vitamin C 20% DV; Manganese 8% DV.