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Spanish Green Bean Salad
from: Peggy

I have been making this recipe for more than 25 years. It is easy-to-make and very colourful. Serve it cold, warm or at room temperature -- I prefer at room temp. It's a great make-ahead recipe because it keeps well for several days in the fridge. Adapted from a Better Homes and Gardens cookbook.

SERVES 6 -8

  • 2 lbs green beans, trim ends and cut into 1-inch pieces
  • 2 ounces red bell peppers, roasted, skinned and diced (in the USA, you can buy this in a jar as pimiento)
  • 1/4 cup olive oil (or more)
  • 2 tablespoons balsamic vinegar (white vinegar is also okay)
  • 2 tablespoons lemon juice
  • 1/2 small red onion, minced
  • 2 tablespoons fresh parsley, chopped finely
  • 1-2 teaspoon sugar (depending on your sweet tooth)
  • 1/4-1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • shredded lettuce, to serve

Cook beans in the microwave for 6-7 minutes until crisp-tender. Or you can cook in a pan with a small amount of boiling water.

Put the next 9 ingredients (dressing) in a jar with a lid. Cover and shake well.

Pour dressing over beans, stir well and refrigerate (I usually put this all in a container with a tight-fitting lid and shake the dickens out of it).

Serve over shredded lettuce -- at whatever temperature you prefer. It takes at least an hour for this to come to room temperature after being in the fridge.