Green Bean Salad with Sweet Peppers

  • Active Time 15m
  • Total Time 15m
  • Rating ****

Serves 4


  • 5 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper
  • 1 teaspoon minced chives
  • 1 pound small tender green beans, rinsed and ends trimmed
  • 1 medium yellow or red pepper, seeded and julienned


In medium serving bowl combine the oil, lemon juice and mustard and whisk to blend. Add salt and pepper and the chives. Taste for seasoning.

In a medium saucepan bring water to a boil. Add string beans and cook for about 7 to 10 minutes, depending on their size. Beans should be slightly crisp to the bite. Drain well and place in the bowl with the dressing.

Add the peppers to the string beans. Mix the dressing with the vegetables and toss to combine. Taste for seasoning. Refrigerate until ready to serve. Place the salad on salad plates and serve.

Recipe created exclusively for by Diane Rossen Worthington.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 5974

nutrition information per serving

197 calories; 17g total fat; 0mg cholesterol; 39mg sodium; 11g carbohydrates; 5g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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