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Vegan Spanish Bean Salad

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
200 min
SERVINGS
8 servings
Dinner Spanish
Vegan Spanish Bean Salad
Ingredients
  • 2 pounds fresh green beans, trimmed and cut into 1-inch pieces
  • 1/4 cup extra-virgin olive oil, or more as needed
  • 1/4 cup roasted red peppers, drained and chopped
  • 1/2 red onion, minced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon light brown sugar, or to taste
  • 1/4 teaspoon salt, or more to taste
  • 1/8 teaspoon ground black pepper
  • 4 cups shredded lettuce, or to taste
Instructions
1
Insert a steamer basket into a saucepan and fill it with water, leaving about an inch of space at the bottom. Heat the water until it reaches a rolling boil. Place the green beans inside and cover the saucepan with a lid. Steam for 6-7 minutes, or until they reach your desired level of tenderness. Remove the green beans and transfer them to a serving dish.
2
In a small, airtight container, combine olive oil, roasted red peppers, finely chopped red onion, balsamic vinegar, freshly squeezed lemon juice, chopped parsley, brown sugar, salt, and pepper. Close the lid tightly and give the mixture a vigorous shake until everything is well incorporated.
3
Pour the dressing over the green beans and gently mix to distribute it evenly. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 2 hours to allow the flavors to meld together. Just before serving, remove the bowl from the refrigerator and let it sit at room temperature for about an hour. Serve the green beans over a bed of shredded lettuce.