Go Back
Print

Green Bean and Roasted Pepper Salad

Subtly flavoured with garlic and parsley, this simple salad is lovely served on its own or with bread, as a side, or eaten as one of several little dishes to enjoy together mezze or tapas style.

For convenience, use jarred roasted peppers. If you prefer to roast your own, you'll find instructions in the Recipes Notes at the end.

Course Appetizer, Side Dish, Salad
Cuisine Vegetarian, Vegan, plant-based, European, World
Keyword easy, healthy
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2
Author Moorlands Eater

Ingredients

  • 225 - 250 g green beans (topped and tailed: weight before prep)
  • salt
  • 1 tbsp (15 ml) olive oil (plus extra for serving)
  • 3 - 4 large - medium cloves garlic (finely chopped)
  • 1 or 2 large or medium roasted red pepper(s) (cut into strips roughly the same size as the beans)
  • black pepper
  • 1 heaped tbsp parsley (finely chopped)

Instructions

  1. Put the prepared, washed and drained green beans in a saucepan and add a large pinch of salt. Pour over boiling water from a kettle and simmer until just tender but still with a little bite.

    (You can start step 2 while they're cooking)

    Drain and set aside.

  2. Put a tablespoon of olive oil in a frying pan over moderate-low heat. When hot, stir in the garlic and cook for a couple of minutes or until lightly golden: do not let it get too dark.

    Add the roasted pepper strips, a pinch of salt and a grind of black pepper, and stir around for a few minutes. Add the drained green beans and stir again to combine well.

    Stir in most of the parsley, saving a little for a garnish if liked.

  3. Take off the heat, taste and add more salt and pepper if needed.

  4. While the salad can be served straight away, it's recommended that you transfer it to a bowl and cool to room temperature or until only just warm.

    When serving, drizzle over a little olive oil and a sprinkle on some fresh parsley if liked.

    Can be stored in the fridge for 2 - 3 days. Bring back to room temperature before serving.

Recipe Notes

Note 1: Roasted red peppers. For convenience, I use jarred roasted peppers for this recipe. If you prefer to roast your own you can do this either under a grill at its highest setting, turning often, or in a very hot oven, turning a few times. When the peppers are lightly charred all over, transfer to a heatproof bowl, cover with a plate or similar and leave until cold. Discard the core, seeds and skin.

Note 2: Recipe based on an idea in Lynda Brown’s The Cook’s Garden (1990)