_ Ingredients
1.2 lb green beans and cut into 2-inch pieces
0.5 cup olive oil
1 red bell pepper
1/4 cup rice wine vinegar
0.5 tsp pepper
1.25 tbsp whole grain mustard
2.5 tbsp fresh minced parsley
1/4 tsp salt
_ Instructions
Put 1 cup of water in a saucepan with the green bean pieces. Boil
water and reduce heat to medium. Cover the pot and steam the green
beans for 12-15 minutes until tender-crisp (smaller, younger beans
may cook more quickly).
Meanwhile, dice the roasted bell pepper flesh into small pieces.
Drain the beans in a colander and run cold water over them to cool them down to
room temperature. Shake them dry.
Whisk together oil, vinegar, mustard, pepper, salt, and parsley in a small bowl.
Place the steamed green beans and diced roasted bell pepper in a salad bowl and
pour dressing over them.
Toss all ingredients gently until the beans and peppers are fully coated with the
dressing.
Let the salad marinate at room temperature for 30 minutes. Serve at room
temperature.
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