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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

Bring a large pot of water to a boil and prepare an ice bath by filling a bowl with ice water.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Sprinkle the chopped parsley and toasted almond slices (if using) over the salad for garnish.

Step 8

Serve immediately at room temperature or chill in the refrigerator for 30 minutes before serving to enhance the flavors.

Nutrition Facts

Serving size	(868.5g)

Amount per serving	% Daily Value*
Calories	702.9

Total Fat 51.7g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3108.5mg	0%
Total Carbohydrate 60.9g	0%
Dietary Fiber 23.7g	0%
Total Sugars 34.0g
Protein 14.7g	0%

Vitamin D 0IU	0%
Calcium 262.4mg	0%
Iron 7.2mg	0%
Potassium 1826.8mg	0%

*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.

Source of Calories

Fat: 60.6%

Protein: 7.7%

Carbs: 31.7%