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.

Yield: 5 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 137
  • Fat: 8.4g
  • Saturated fat: 0.9g
  • Protein: 3.5g
  • Carbohydrate: 14.5g
  • Fiber: 3.6g
  • Iron: 1.3mg
  • Sodium: 402mg
  • Calcium: 42mg


  • 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. 1. Bring vinegar and sugar to a simmer in a small saucepan. Remove from heat; add onion, tossing to coat. Set aside.
  2. 2. Steam green beans, covered, 6 minutes or until crisp-tender.
  3. 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. 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.
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