2tablespoonsfinely chopped pimiento or roasted red bell pepper
1largehard-boiled eggfinely 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!