Green Bean Salad with Vinaigrette
Ingredients
- ¾ pound green beans trimmed and halved
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Salt to taste
- Freshly ground black pepper to taste
- Pinch of sugar
- 2 tablespoons finely chopped red onion
- 1 tablespoon finely chopped fresh parsley
- 2 tablespoons finely chopped pimiento or roasted red bell pepper
- 1 large hard-boiled egg finely chopped, for garnish
Instructions
- Prepare the Green Beans: Bring a medium saucepan of salted water to a boil.
- Add the green beans and cook for about 4-5 minutes or until they are crisp-tender.
- Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking process.
- Once cooled, drain and pat dry.
- Place the beans in a medium mixing bowl.
- Make the Vinaigrette: In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, salt, pepper, and a pinch of sugar to create the vinaigrette.
- Assemble the Salad: Pour the prepared vinaigrette over the green beans.
- Add the finely chopped red onion, parsley, and pimiento.
- Gently toss to combine, ensuring the beans are evenly coated with the dressing and other ingredients.
- Chill and Serve: Cover the salad and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
- Garnish and Serve: Before serving, sprinkle the finely chopped hard-boiled egg over the salad as a garnish.
Notes / Tips / Wine Advice:
This revamped Green Bean Salad presents a vibrant mix of flavors from the vinaigrette and the addition of onions, parsley, and pimiento. It’s a delightful and easy-to-make salad perfect for any occasion!
Nutritional Information
Calories: 160 kcal