Ingredients
- Salad:
- 1 lb. small green beans, trimmed
- 1 jar (10 oz.) whole roasted red peppers, drained and cut into strips
- 2 medium shallots, peeled and sliced thinly into rings
- ½ cup Kalamata olives, pitted
- Vinaigrette:
- 3 Tbsp. olive oil
- 2 Tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- 1 clove garlic, chopped
- ¼ tsp. dried oregano
- ⅛ tsp. black pepper
- pinch of salt
- pinch of red pepper flakes (optional)
Tip: Screenshot this list for easy reference while shopping
Instructions
- <p>1. In a large pot of boiling water, cook green beans until they are bright green and still very crisp, about 2 minutes. Transfer the beans to a large bowl of ice water to preserve their color. Drain the beans after 3 minutes and set aside.2. Whisk together the vinaigrette ingredients.3. Lightly toss the cooked and chilled beans, pepper strips, shallots, olives, and dressing. Serve cold.</p>