Use fresh green beans (also called string beans) for this easy cold green bean salad. Roasted red peppers add color and flavor, but the salad will still be delicious if you omit them. How to Roast and Skin Peppers will be useful if you haven't roasted peppers before.
Cold Green Bean Salad can be prepared a day in advance. If making the same day as serving, allow several hours for the salad to chill and marinate.
Green bean salad is often served with a medley of salads as part of a Traditional Moroccan Salad Plate.
Serves 4 as a side.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
- 1 lb. (about 1/2 kg) fresh green beans
- 1 small roasted red pepper, seeded and finely chopped
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped onion
- 2 tablespoons vegetable oil
- 1 1/2 tablespoons vinegar or lemon juice
- hot paprika, cayenne pepper, or black pepper
Remove the ends from the green beans and cut them into 1/2 inch pieces. Wash and drain the beans, place them in a pot, and cover with cold salted water.
Bring the beans to a boil over high heat. Reduce the heat to medium-low, partially cover the pot, and simmer the beans about 10 to 12 minutes, or until they are crisp-tender.
Immediately drain the beans, and cover with cold water to stop further cooking. Allow the beans to sit in the water for a minute, then drain again.
When the beans have cooled completely, gently press the beans to squeeze out excess water. Put the beans in a large bowl with the remaining ingredients, and season to taste. Toss gently to mix, cover tightly, and refrigerate several hours or overnight.
Prior to serving, taste the salad and adjust the seasoning if desired.