• 152_recipe


    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.