Green Bean Salad with Olives, Walnuts, and Red-Pepper Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Prep: 15 minutes; Cook: 18 minutes Ingredients:
1/4 cup white wine vinegar |
2 tablespoons sugar |
1/2 cup sliced red onion (1/2 small) |
1 pound fresh green beans, trimmed |
1/2 cup drained bottled roasted red bell pepper |
2 tablespoons lemon juice |
1 tablespoon olive oil |
1 teaspoon honey |
1/2 teaspoon salt |
1 garlic clove, peeled and halved |
1 cup cherry or grape tomatoes, halved |
1/4 cup coarsely chopped walnuts, toasted |
10 pitted kalamata olives |
Directions:
1. Bring vinegar and sugar to a simmer in a small saucepan. Remove from heat; add onion, tossing to coat. Set aside.
2. Steam green beans, covered, 6 minutes or until crisp-tender.
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.
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.
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