Spanish Green Bean Salad

"I have been making this recipe for more than 25 years. It is easy-to-make and very colourful. Serve it cold, warm or at room temperature -- I prefer at room temp. It's a great make-ahead recipe because it keeps well for several days in the fridge. Adapted from a Better Homes and Gardens cookbook."
photo by Bayhill photo by Bayhill
photo by Bayhill
photo by Kiwi Kathy photo by Kiwi Kathy
photo by NurseJaney photo by NurseJaney
photo by morgainegeiser photo by morgainegeiser
photo by januarybride photo by januarybride
Ready In:


  • 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.

Questions & Replies

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  1. I bought a large bag of fresh beans on special from the supermarket and made this recipe twice with them.<br/>So quick and easy to make, I served it chilled and the family loved this. The left overs were taken for lunches and were just as good next day.<br/>An easy salad I will be making during summer again and again. I am even going to plant beans next season for this recipe. Thanks Peggy.
  2. Five Starts here. Really enjoyable bean salad. Quick to make, tasty to eat. Made for Aussie / Kiwi Swap Feb 2013.
  3. *Made for Australia/NZ Swap #61* THIS is a winner, Peggy ! I had picked up a 1/2 pound bag of haricot vert, in the steam-in-bag and decided to prepare this for our side with pasta. Had no red onion, but that's OK, mixed remaining ingredients (had pear infused white balsamic), and poured the mixture over the hot beans when they came out of the microwave. Just let them sit on the counter for about an hour, and served them room temperature -- no lettuce. We ate the WHOLE thing -- enthusiastically ! Next time I will steam less than 3 minutes, and add no sugar. This will be the next contribution to a pitch-in party ! Many thanks for posting --( maybe even for next Thanksgiving !)
  4. I'm eating the leftovers for lunch right now. It's delicious! I forgot the parsley and sugar and didn't use any lettuce leaves. I'll be making this one again!
  5. This was a very nice green bean recipe. I followed the recipe according to the directions with the only difference being I did serve it warm and I skipped the lettuce leaves. It is a nice combination of tart and sweet. Loved the fire roasted red pepper.


<p>Thanks so much for visiting my page.</p> <p>&nbsp;</p> <p>I love to cook and travel.</p> <p>&nbsp;</p> <p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p> <p>&nbsp;</p> <p>Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.</p> <p>&nbsp;</p> <p>If you're interested in seeing some of our trip and menu highlights, please visit my travel blog at or my food blog at</p> <p>&nbsp;</p> <p>Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.</p>
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