Green Beans and Sweet Red Bell Pepper Salad
Bright, crisp, and packed with flavor, this Green Beans and Sweet Red Bell Pepper Salad is the perfect side dish to elevate any meal. Freshly blanched green beans and thinly sliced sweet red bell peppers form the heart of this vibrant dish, while a tangy homemade vinaigrette made with extra virgin olive oil, zesty lemon juice, Dijon mustard, honey, and garlic ties it all together. Finished with a sprinkle of fresh parsley and crunchy toasted almonds, this salad offers a delightful mix of textures and tastes. Ready in just 20 minutes from start to finish, it’s an easy, healthy, and colorful option that can be served immediately or chilled for extra flavor. Whether you're looking for a dinner side, a barbecue favorite, or a nutrient-dense dish to brighten your day, this versatile salad is a must-try! Keywords: green bean salad, red bell pepper salad, healthy side dish, quick salad recipe, easy vegetable salad.
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Recipe Information
Ingredients
- 450 grams fresh green beans
- 2 medium red bell peppers
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 2 tablespoons toasted almonds
Instructions
Wash and trim the green beans, removing the stem ends.
Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, or until they are tender-crisp and bright green.
Prepare an ice bath by filling a large bowl with ice and cold water. Drain the cooked green beans and immediately transfer them to the ice bath to stop the cooking process. Leave them in the ice bath for 2 minutes, then drain and pat dry.
While the green beans cool, slice the red bell peppers into thin strips and set aside.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, honey, Dijon mustard, salt, and black pepper to create the vinaigrette.
In a large mixing bowl, combine the blanched green beans and sliced red bell peppers. Pour the vinaigrette over the vegetables and toss gently to coat.
Finely chop the fresh parsley and sprinkle it over the salad. Toss again to incorporate.
Transfer the salad to a serving dish and garnish with toasted almonds for added crunch.
Serve immediately or chill in the refrigerator for up to 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 30.3 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1668 mg | 35% | |
*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.
