Green Bean and Roasted Red Pepper Salad
Bright, vibrant, and bursting with flavor, this Green Bean and Roasted Red Pepper Salad is a refreshing side dish that’s as visually stunning as it is delicious. Featuring tender-crisp green beans and smoky roasted red peppers, this salad is brought to life with a zesty red wine vinaigrette infused with Dijon mustard, honey, and minced garlic. A sprinkle of fresh parsley and optional toasted almond slices add layers of texture and earthy complexity. Perfect for summer gatherings, potlucks, or a light lunch, this easy-to-prepare dish is ready in just 25 minutes. Serve it chilled or at room temperature for a healthy, gluten-free side salad that pairs beautifully with grilled meats or seafood.
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Recipe Information
Ingredients
- 450 grams fresh green beans
- 2 whole roasted red bell peppers (jarred or fresh)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons toasted almond slices (optional)
Instructions
Bring a large pot of water to a boil and prepare an ice bath by filling a bowl with ice water.
Trim the ends of the green beans and cook them in the boiling water for 3-4 minutes, until they are bright green and tender-crisp.
Drain the green beans and immediately transfer them to the ice bath to stop the cooking process. Let them sit for 2-3 minutes, then drain and pat dry.
If using jarred roasted red bell peppers, rinse and pat them dry. If roasting fresh red peppers, place them on a gas flame or under a broiler, turning occasionally, until the skins are blackened. Place them in a bowl and cover with plastic wrap for 10 minutes, then peel off the skins, remove the seeds, and slice into strips.
In a small bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper to create the vinaigrette.
In a large mixing bowl, combine the green beans and roasted red pepper strips. Pour the vinaigrette over the vegetables and toss to coat evenly.
Sprinkle the chopped parsley and toasted almond slices (if using) over the salad for garnish.
Serve immediately at room temperature or chill in the refrigerator for 30 minutes before serving to enhance the flavors.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3108 mg | 135% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 34.0 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1827 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
