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

Yield 5 servings (serving size: 1 cup)
Prep: 15 minutes; Cook: 18 minutesEmerald-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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection