Vegan Spanish Green Bean Salad
Description
This vegan Spanish green bean salad is made with freshly steamed green beans and a vinaigrette with roasted red bell peppers and parsley.
Ingredients
•
2 pounds fresh green beans, trimmed and cut into 1-inch pieces
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1/4 cup extra-virgin olive oil, or more as needed
•
1/4 cup roasted red peppers, drained and chopped
•
1/2 red onion, minced
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2 tablespoons balsamic vinegar
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2 tablespoons lemon juice
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2 tablespoons finely chopped fresh parsley
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1 teaspoon light brown sugar, or to taste
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1/4 teaspoon salt, or more to taste
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1/8 teaspoon ground black pepper
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4 cups shredded lettuce, or to taste
Directions
1
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until crisp-tender, 6 to 7 minutes. Drain and place into a bowl.
2
Combine olive oil, roasted red peppers, red onion, balsamic vinegar, lemon juice, parsley, brown sugar, salt, and pepper in a small jar with a lid. Seal and shake vigorously until dressing is well blended.
3
Pour dressing over green beans and mix to combine. Refrigerate for a minimum of 2 hours for flavors to combine. Remove about 1 hour before serving to allow to come to room temperature. Serve over shredded lettuce.