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Green Bean Salad with Balsamic & Bell Peppers

From Our Kitchen


1 lb. green beans, stem end discarded
1 red or yellow bell pepper
1 tsp. balsamic vinegar
3 Tbsp. Extra Virgin olive oil
½ tsp. garlic, minced
salt and pepper


Bring a pot of salted water to a boil. Add beans to water. Boil until beans are just cooked; about 2-3 minutes. Drain and put in ice water or run under cold water until beans are cool. Drain and pat dry. Place in a bowl.

Heat oil in a sauté pan over medium-high heat. Add peppers and garlic. Cook for three minutes. Pull pan away from stove and add balsamic. Cook another 30 seconds. Add to bowl with beans. Season to taste with salt and pepper. Chill before serving.

Serves 4-6