Confetti Green Bean Salad
Published December 21, 1996
- Total Time
- 10 minutes, plus overnight refrigeration
- Rating
- Comments
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Ingredients
2 pounds fresh green beans, rinsed, ends snapped off
1 red bell pepper, cut into thin strips
2 tablespoons minced onion
1 teaspoon kosher salt, plus more for boiling beans
½ teaspoon black pepper
1 tablespoon cider vinegar
¼ cup olive oil
¼ cup minced fresh dill
4 strips bacon, fried until crisp and crumbled
Nutritional analysis per serving (6 to 8 servings)
9 grams carbs; 10 milligrams cholesterol; 158 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 3 grams fiber; 352 milligrams sodium; 4 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blanch the green beans in boiling, salted water for 5 minutes. Drain in a colander and cool completely under cold water. Shake off excess water. Place the beans in a large serving bowl. Add the red pepper and the minced onion and toss well.
- Step 2
In a small bowl, dissolve 1 teaspoon of salt and the black pepper in the cider vinegar. Add the olive oil in a slow stream while whisking constantly. Pour this vinaigrette over the vegetables. Add the fresh dill and toss very well. Refrigerate overnight.
- Step 3
Bring the beans to room temperature half an hour before serving. Taste and season with additional salt and pepper if desired. Top with crumbled bacon and serve at room temperature.
Private Notes
Comments
Verjus vinaigrette and frozen Joe's beans so forget most of steps 1 and 2.