Green Bean and Roasted Red Pepper Salad

Servings: 4


1 pound of fresh green beans, ends removed, cut into 1/2 inch pieces

1 roasted red bell pepper, seeded and finely chopped

2 tablespoons parsley, finely chopped

1 tablespoon minced red onion

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

Salt to taste


Place the beans in a pot with salted water. Bring to a boil and cook until crispy but tender (approximately 10 minutes). Drain the beans and place them in a bowl of cold water to stop them from cooking. Drain again.

Gently press on the beans and pat dry with paper towel to remove any excess liquid.

To a large bowl, add the beans, roasted red pepper, parsley, minced onion, olive oil, lemon juice, and spices and combine well. Adjust seasonings to taste.

Place in an air tight container and allow to marinade for at least six hours before serving. Serve cold.





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