Imagine a side dish that's not just a boring vegetable medley, but a vibrant explosion of flavors that will transport your taste buds straight to the sun-kissed Mediterranean coastline. This Green Bean Salad with Peppadew Peppers is your ticket to a culinary adventure that's quick, easy, and absolutely irresistible. With its bright colors, tangy dressing, and perfect crisp-tender texture, this recipe will turn even the most vegetable-skeptical diners into green bean enthusiasts!
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 pound green beans, trimmed
- 1/2 cup peppadew peppers, chopped
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing the green beans. Rinse them under cold water to remove any dirt or debris. Trim the ends of the green beans using a sharp knife or kitchen scissors, removing any tough or woody parts.
- In a large pot, bring salted water to a boil over high heat. Once the water is boiling, add the trimmed green beans and cook for about 3-5 minutes, or until they are bright green and tender-crisp. Be careful not to overcook them.
- While the green beans are cooking, prepare an ice bath by filling a large bowl with cold water and ice cubes. Once the green beans are cooked, use a slotted spoon to transfer them directly into the ice bath. This will stop the cooking process and help maintain their vibrant color.
- After the green beans have cooled for a few minutes in the ice bath, drain them thoroughly and pat them dry with a clean kitchen towel or paper towels.
- In a large mixing bowl, combine the cooled green beans, chopped peppadew peppers, and thinly sliced red onion. Toss gently to combine all the ingredients evenly.
- In a small bowl or jar, whisk together the olive oil and red wine vinegar until well combined. Season the dressing with salt and pepper to taste.
- Pour the dressing over the green bean mixture and toss gently to coat all the ingredients evenly with the dressing.
- Let the salad sit for about 5 minutes to allow the flavors to meld together. This can be done at room temperature or in the refrigerator.
- Before serving, give the salad a final toss and taste for seasoning, adjusting with more salt, pepper, or vinegar if needed. Serve chilled or at room temperature, garnished with additional peppadew peppers if desired.
Tips
- Blanching is Key: The secret to perfectly cooked green beans is the quick blanch-and-ice-bath method. This technique ensures your beans are bright green, tender-crisp, and retain all their nutritional value.
- Don't Overcook: Watch your green beans closely during boiling. 3-5 minutes is the sweet spot for maintaining that perfect crisp texture.
- Chill Out: The ice bath is crucial. It stops the cooking process and helps preserve the beans' vibrant green color and crisp texture.
- Flavor Infusion: Let the salad sit for 5-10 minutes before serving to allow the dressing to fully meld with the vegetables, enhancing the overall taste.
- Customize Your Salad: Feel free to add toasted nuts like almonds or pine nuts for extra crunch, or sprinkle some crumbled feta cheese for a Mediterranean twist.
- Make Ahead Friendly: This salad can be prepared a few hours in advance and stored in the refrigerator, making it perfect for meal prep or potlucks.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 8g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
