Name: Vegan Spanish Green Bean Salad
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Fresh green beans, trimmed and cut into 1-inch pieces - 2 pounds; Extra-virgin olive oil, or more as needed - ¼ cup; Roasted red peppers, drained and chopped - ¼ cup; Red onion, minced - ½; Balsamic Vinegar - 2 tablespoons; Lemon juice - 2 tablespoons; Finely chopped fresh parsley - 2 tablespoons; Light brown sugar, or to taste - 1 teaspoon; Salt, or more to taste - ¼ teaspoon; Ground black pepper - ⅛ teaspoon; Shredded lettuce, or to taste - 4 cups

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Spanish Green Bean Salad

1. Fresh green beans, trimmed and cut into 1-inch pieces - 2 pounds

2. Extra-virgin olive oil, or more as needed - ¼ cup

3. Roasted red peppers, drained and chopped - ¼ cup

4. Red onion, minced - ½

5. Balsamic Vinegar - 2 tablespoons

6. Lemon juice - 2 tablespoons

7. Finely chopped fresh parsley - 2 tablespoons

8. Light brown sugar, or to taste - 1 teaspoon

9. Salt, or more to taste - ¼ teaspoon

10. Ground black pepper - ⅛ teaspoon

11. Shredded lettuce, or to taste - 4 cups

How to cook deliciously - Vegan Spanish Green Bean Salad

1. Stage

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.

2. Stage

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.

3. Stage

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.