5 servings (serving size: 1 cup)

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.

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 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

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