Spanish Green Bean Salad

Recipe by Leggy Peggy
READY IN: 16mins


  • 2
    lbs green beans, trim ends and cut into 1-inch pieces
  • 2
    ounces red bell peppers, roasted, skinned and diced (in the USA, you can buy this in a jar as pimiento)
  • 14
    cup olive oil (or more)
  • 2
    tablespoons balsamic vinegar (white vinegar is also okay)
  • 2
    tablespoons lemon juice
  • 12
    small red onion, minced
  • 2
    tablespoons fresh parsley, chopped finely
  • 1 -2
    teaspoon sugar (depending on your sweet tooth)
  • 14 - 12
    teaspoon salt
  • 18
    teaspoon pepper
  • shredded lettuce, to serve


  • Cook beans in the microwave for 6-7 minutes until crisp-tender. Or you can cook in a pan with a small amount of boiling water.
  • Put the next 9 ingredients (dressing) in a jar with a lid. Cover and shake well.
  • Pour dressing over beans, stir well and refrigerate (I usually put this all in a container with a tight-fitting lid and shake the dickens out of it).
  • Serve over shredded lettuce -- at whatever temperature you prefer. It takes at least an hour for this to come to room temperature after being in the fridge.