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.
Oxmoor House JUNE 2006
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.
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