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Vegan Spanish Green Bean Salad
Vegan Spanish Green Bean Salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
200 minutes
Vibrant vegan Spanish green bean salad tossed in tangy red pepper vinaigrette with fresh parsley.
Ingredients:
  • 2 pounds fresh green beans, trimmed and cut into 1-inch pieces
  • 0.25 cup extra-virgin olive oil, or more as needed
  • 0.25 cup roasted red peppers, drained and chopped
  • 0.5 red onion, minced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon light brown sugar, or to taste
  • 0.25 teaspoon salt, or more to taste
  • 0.125 teaspoon ground black pepper
  • 4 cups shredded lettuce, or to taste
Instructions:
  • Set up a steamer in a saucepan, fill with water just below the steamer, and bring to a boil. Steam green beans covered until crisp-tender, about 6 to 7 minutes. Drain and transfer to a bowl.
  • In a small jar with a lid, shake together olive oil, roasted red peppers, red onion, balsamic vinegar, lemon juice, parsley, brown sugar, salt, and pepper until well blended.
  • Coat green beans in dressing and chill for at least 2 hours for flavors to meld. Take out of the fridge 1 hour before serving to come to room temperature. Enjoy over a bed of shredded lettuce.

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