| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Inactive: | 5 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 1 pound green beans, stem ends removed
- 1/3 cup diced roasted red pepper
- 1 clove garlic, minced
- 1/2 medium red onion, diced
- 1 tablespoon red wine vinegar
- Salt and freshly ground black pepper
Instructions
- Cook green beans in a pot of boiling salted water until crisp tender, about 5 to 6 minutes. Remove to a bowl filled with ice water to stop the cooking. Drain and dry with paper towels then place in a serving bowl. Toss with remaining ingredients. Season, to taste, with salt and pepper. Let sit at room temperature, at least 30 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 47 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 333 mg |
Reviews
It’s about a billion degrees out here in the desert and this was so refreshing and light. Good for you too. My husband took the leftovers to work for lunch. For those who think it’s bland, be sure to salt the blanching water really well. Makes a big difference.
I have made this at least 4 times already this summer, its refreshing, great for ww for DH and tasty-I added more garlic than 1 clove tho. I used roasted red peppers packed in water in a jar. Pretty salad also with the red and green and the red onion. A keeper!! Some people I think are used to putting hot peppers and cayenne pepper etc into everything, seems to be a trend, so this isn’t for those who like spicy vegetables. Just a Healthy simple summer go to salad that you can make in a snap. Can add crumbled feta also.
Made this and my daughter absolutely loves it. I’ve made it three times so far and will keep it.
Made it just as instructed and it was awesome. Nice tang. I used jarred roasted red peppers to make it easier and it was great. Beautiful presentation also.
I made these beans with the pork loins and potatoes, my 11 yr. old son who does’t eat any thing couldn’t get enough, since then Iv’e made them a number of times and there are never any left overs, The only thing I add to the dish is asian dressing.All in all this dish is a winner, (as the recipe states season to taste.)
After reading the reviews, I followed the recipe with a twist. Instead of using red wine vinegar, I used balsamic and instead of using red bell pepper, I used a roasted red pepper and artichoke tepenade that can be found at Trader Joe’s. (2 tablespoons) Absolutely delicious with fresh ingredients!!!
This recipe looked so pretty and fresh, It was totally bland no flavor at all.
Would never make again,
Would never make again,
Made this for a Christmas side. It was a nice alternative to the usual heavy fare. It definitely needs time to sit for the flavor to really infuse.
I made this recipe for Christmas dinner and everyone loved it. The only change I made was to drizzle olive oil over it and refridgerate for 3 hour before serving. I make this dish at least once a week now. It’s a family favorite.
This salad was okay, it tasted fresh, but could have used more flavor