Name: Bean and roast capsicum salad with garlic dressing
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
Ingredients: 1 x 500g pkt frozen cut green beans; 1 x 450g btl Fire Roasted Peeled Whole Peppers (roasted capsicum), drained, thickly sliced; 80ml (1/3 cup) olive oil; 80ml (1/3 cup) red wine vinegar; 2 garlic cloves, crushed; 2 tsp dried oregano; 10.00 gm caster sugar

Bean and roast capsicum salad with garlic dressing

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Prep Time:
5 minutes

Cook Time:
5 minutes

Total Time:
10 minutes

Whip up a quick and delicious summer salad with sweet red peppers and tender beans in just 10 minutes. Perfect for a refreshing side dish!

Ingredients:

1 x 500g pkt frozen cut green beans
1 x 450g btl Fire Roasted Peeled Whole Peppers (roasted capsicum), drained, thickly sliced
80ml (1/3 cup) olive oil
80ml (1/3 cup) red wine vinegar
2 tsp dried oregano

Instructions:

1. Bring a large saucepan of boiling water to the bubbling point. Add the beans and cook for 3 minutes until vibrant green and crisp-tender. Quickly cool down in cold running water and then drain.
Mix the beans and roasted capsicum in a spacious bowl, then store in an airtight container.
Combine the oil, vinegar, garlic, oregano, and sugar in a screw-top jar. Shake vigorously until fully blended. Season with salt and pepper to taste.
Drizzle the dressing onto the bean mixture and toss until thoroughly mixed. Serve.

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