Italian Bean & Olive Salad
This colorful and vibrant Mediterranean salad is bursting with flavors and textures. Charred peppers, blanched green beans, juicy cherry tomatoes, tangy capers, and briny olives all come together in a simple yet delicious dressing of olive oil and red wine vinegar. Topped with fresh basil leaves, this salad is a true celebration of summer produce.
— Constant Cookbook
Ingredients
- 2 yellow peppers
- 2 red peppers
- 300g green beans
- 300g cherry tomatoes , halved
- 1 tbsp small capers
- 2 handfuls black olives , stoned
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
- large bunch basil , leaves picked, large ones roughly shredded, small ones left whole
Instructions
- On the barbecue, under the grill or over a flame, blacken the peppers all over, then pop into a bowl and cover with cling film. Once cool, peel, deseed and cut into strips, keeping any juices.
- Cook the beans in boiling salted water until crunchy but not squeaky, then drain and drop straight into iced water. To serve, toss everything together, adding the shredded basil at the last minute, and scattering with the small basil leaves to finish.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 8
Nutrition
- Calories: 102 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.27 milligram of sodium
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