 |
Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 8 |
|
I have been making this recipe for more than 25 years. It is easy-to-make and very colourful. Serve it cold, warm or at room temperature - I prefer at room temp. It's a great make-ahead recipe because it keeps well for several days in the fridge. Adapted from a Better Homes and Gardens cookbook. Ingredients:
2 lbs green beans, trim ends and cut into 1-inch pieces |
2 ounces red bell peppers, roasted, skinned and diced (in the usa, you can buy this in a jar as pimiento) |
1/4 cup olive oil (or more) |
2 tablespoons balsamic vinegar (white vinegar is also okay) |
2 tablespoons lemon juice |
1/2 small red onion, minced |
2 tablespoons fresh parsley, chopped finely |
1 -2 teaspoon sugar (depending on your sweet tooth) |
1/4-1/2 teaspoon salt |
1/8 teaspoon pepper |
shredded lettuce, to serve |
Directions:
1. Cook beans in the microwave for 6-7 minutes until crisp-tender. Or you can cook in a pan with a small amount of boiling water.
2. Put the next 9 ingredients (dressing) in a jar with a lid. Cover and shake well.
3. Pour dressing over beans, stir well and refrigerate (I usually put this all in a container with a tight-fitting lid and shake the dickens out of it).
4. Serve over shredded lettuce - at whatever temperature you prefer. It takes at least an hour for this to come to room temperature after being in the fridge.
|
|