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Roasted Red Pepper & Green Bean Salad
Guiding Stars
Servings:
8 (111 g) as an appetizerPrep Time:
10 minutesCook Time:
5 minutes
Ingredients
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.
1 lb. small green beans, trimmed
1 jar (10 oz.) whole roasted red peppers, drained and cut into strips
2 med. shallots, peeled and sliced thinly into rings
1/2 c. Kalamata olives, pitted
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.
Nutrition
| Nutritional Facts | |
| Servings | 8 (111 g) |
| Base Nutrients | |
| Calories | 100 kcal (5%) |
| Calories from Fat | 63 kcal (0%) |
| Total Fat | 7 g (11%) |
| Saturated Fat | 1 g (4%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 295 mg (12%) |
| Total Carbohydrates | 8 g (3%) |
| Dietary Fiber | 2 g (10%) |
| Protein | 2 g (3%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 20 mg (22%) |
| Minerals | |
| Calcium | 26 mg (2%) |
| Iron | 1 mg (4%) |
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