- 2 pounds fresh green beans, trimmed and cut into 1-inch pieces
- 1/4 cup extra-virgin olive oil, or more as needed
- 1/4 cup roasted red peppers, drained and chopped
- 1/2 red onion, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon light brown sugar, or to taste
- 1/4 teaspoon salt, or more to taste
- 1/8 teaspoon ground black pepper
- 4 cups shredded lettuce, or to taste
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until crisp-tender, 6 to 7 minutes. Drain and place into a bowl.
- Combine olive oil, roasted red peppers, red onion, balsamic vinegar, lemon juice, parsley, brown sugar, salt, and pepper in a small jar with a lid. Seal and shake vigorously until dressing is well blended.
- Pour dressing over green beans and mix to combine. Refrigerate for a minimum of 2 hours for flavors to combine. Remove about 1 hour before serving to allow to come to room temperature. Serve over shredded lettuce.
07/15/2019
recipepes.com
vegan spanish green bean salad, recipe
PT15M
PT1H
5
455 calories
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