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.
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
How to Make It
Bring vinegar and sugar to a simmer in a small saucepan. Remove from heat; add onion, tossing to coat. Set aside.
Steam green beans, covered, 6 minutes or until crisp-tender.
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.
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.
Oxmoor House Healthy Eating Collection
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