Green Bean Salad With Roasted Bell Pepper Salsa

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This Green Bean Salad with Roasted Bell Pepper Salsa is vibrant, so full of flavor and the perfect side dish for a special occasion or a weeknight dinner.

green bean salad

Green bean salad is bursting with colors, textures, and a medley of delightful flavors. This salad is a celebration of seasonal produce and creative culinary inspiration.

In this blog post, we’ll go through the steps of crafting this delicious and nutritious Green Bean Salad that is topped with a zesty Roasted Bell Pepper Salsa. This recipe will elevate any table.

The best thing about this recipe is it can be made ahead of time and served at room temperature, warm or cold.

Before we delve into the recipe, let’s run through some basics about this recipe.

First it is imperative that you blanch the green beans. Blanching cooks the green beans and locks in the bright green color while stopping the cooking process. This process ensures that the green beans are properly cooked and not mushy.

And don’t worry blanching is an easy culinary technique. Let’s walk through the process.

How To Blanch Green Beans:

Prepare the Green Beans:
- Start by rinsing the green beans under cold water to remove any dirt or debris. Trim off the stem ends using a sharp knife or kitchen shears. You can leave the beans whole or cut them into smaller pieces, depending on your preference.
Boil Water:
- Fill a large pot with water and bring it to a rapid boil over high heat. Make sure the pot is large enough to accommodate the green beans without overcrowding.
Blanch the Green Beans:
- Once the water is boiling, carefully add the prepared green beans to the pot. Allow them to cook for 1 to 2 minutes, depending on their size and desired level of tenderness. The beans should turn bright green and become slightly tender but still crisp.
Prepare an Ice Bath:
- While the green beans are cooking, fill a large bowl with cold water and add plenty of ice cubes. This ice bath will stop the cooking process and help the beans retain their vibrant color and crisp texture.
Shock the Green Beans:
- Once the green beans have finished blanching, immediately remove them from the boiling water using a slotted spoon or tongs, and transfer them to the ice bath. Make sure to submerge the beans completely in the ice water to cool them down quickly.
Cool Completely:
- Allow the green beans to sit in the ice bath for about 2 to 3 minutes, or until they are completely cooled. This rapid cooling process will help lock in their color and prevent them from overcooking.
Drain and Dry:
- Once the green beans are cool, drain them from the ice water using a colander. Shake off any excess water and pat them dry gently with a clean kitchen towel or paper towels.
Use or Store:
- Your blanched green beans are now ready to be used in your favorite recipes. You can add them to salads, stir-fries, pasta dishes, or simply enjoy them as a healthy snack. If you’re not using them right away, you can store them in an airtight container in the refrigerator for up to 3 days.

Blanching green beans is a quick and easy way to preserve their color, flavor, and texture while also enhancing their nutritional value.

With this simple technique, you can enjoy this salad anytime.

Ingredients for Green Bean Salad:

green bean salad ingredients

Fresh Green Beans: I like to use French style green beans. They are slightly thinner and easier to eat. It is really important to use fresh green beans for this recipe. DO NOT USE CANNED.

Green Olives: Use pitted green olives. I like the grilled pitted olives from Trader Joe’s, but you can use any variety you can find.

Shallot: Shallots are slightly sweeter and a little less potent than a normal onion. You can also use red onion if needed.

Roasted Red Peppers: I use the jarred roasted red peppers. This is a convenient item.

Garlic: I like to use fresh garlic for this recipe.

Capers: Capers add a delicious salty brininess for the dish.

Mint: Mint adds a delicious freshness to this dish. You want to use fresh mint.

Parsley: Use fresh flat leaf parsley for this dish.

Lemon Juice and Zest: Fresh lemon juice and zest adds a delicious acidity.

Parmesan Cheese: Adds a delicious nutty saltiness. I like to grate the parmesan cheese with a microplane.

Salt and Pepper: To taste.

Extra Virgin Olive Oil: Use a good quality extra virgin olive oil for this dish.

How To Make Green Bean Salad:

Bring a pot of salted water to a boil.
Add the trimmed green beans and cook for 2-3 minutes until they are crisp-tender. Quickly transfer the green beans to an ice bath to stop the cooking process.
Drain the green beans.
In a small bowl combine the bell peppers, green olives, shallot, parsley, mint, lemon zest and juice, garlic, salt and pepper and olive oil. Mix to combine.
Place the green beans in a serving dish.
Toss with the salsa and top with shredded parmesan cheese.

green bean salad

Tips for a Flavorful Experience:

Freshness is Key:
- Opt for fresh, crisp green beans to ensure the salad has the desired crunch.
Blanch the Green Beans:
- Be careful not to overcook the green beans. Make sure to place the green beans directly into the cold ice water to stop the cooking process.
Personalize the Salsa:
- Feel free to personalize the Roasted Bell Pepper Salsa by changing up the acid with some sherry vinegar or white wine vinegar.
Prepare Ahead:
- While the Green Bean Salad and Roasted Bell Pepper Salsa are best enjoyed fresh, you can prepare the components separately and combine them just before serving to maintain optimal texture.
Experiment with Cheese:
- If you’re a fan of bold flavors, consider experimenting with different cheeses. Goat cheese or Gorgonzola can provide a deliciously tangy twist to the salad.

What To Serve With Green Bean Salad:

This delicious green bean salad is the perfect side with any of these delicious recipes.

Grilled Rosemary Chicken Recipe

Gluten Free Marry Me Chicken Recipe

Filet Mignon In Cast Iron at Home

Juicy Pork Tenderloin with a Rich Fig Sauce