Green Bean Salad with Olives, Walnuts, and Red-Pepper Dressing

Prep: 15 minutes; Cook: 18 minutes

Emerald-colored green beans, vibrant red tomatoes, and purple kalamata olives create a salad that's as beautiful as it is delicious. Serve with grilled beef, chicken, or fish.


5 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 137
Fat 8.4 g
Satfat 0.9 g
Protein 3.5 g
Carbohydrate 14.5 g
Fiber 3.6 g
Iron 1.3 mg
Sodium 402 mg
Calcium 42 mg


1/4 cup white wine vinegar
2 tablespoons sugar
1/2 cup sliced red onion (1/2 small)
1 pound fresh green beans, trimmed
1/2 cup drained bottled roasted red bell pepper
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon honey
1/2 teaspoon salt
1 garlic clove, peeled and halved
1 cup cherry or grape tomatoes, halved
1/4 cup coarsely chopped walnuts, toasted
10 pitted kalamata olives


1. Bring vinegar and sugar to a simmer in a small saucepan. Remove from heat; add onion, tossing to coat. Set aside.

2. Steam green beans, covered, 6 minutes or until crisp-tender.

3. While green beans cook, place roasted red bell pepper and next 5 ingredients in a food processor; process until smooth. Drain onion; discard vinegar mixture.

4. Rinse green beans under cold water; drain well. Combine green beans, onion, tomatoes, walnuts, and olives in a large bowl. Add bell pepper dressing; toss gently to coat. Serve warm, at room temperature, or chilled.

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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