Holiday colours abound in this crisp, fresh side dish. To save time in the kitchen, blanch the beans and prep the remaining ingredients up to two days ahead. That leaves only
about five minutes of cooking time just before serving.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2012
- 2 lbs green beans trimmed
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 jar (370 ml) roasted whole sweet red peppers drained and diced
- 1/3 cup chopped fresh parsley
- 1/4 cup chopped walnuts toasted
MethodIn large saucepan of boiling salted water, blanch beans, in batches, for 3 minutes. Using slotted spoon, transfer to ice bath to chill. Drain well and pat dry. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
In wok or large skillet, heat oil over medium heat; cook garlic, stirring, until pale golden, about 30 seconds.
?Stir in green beans, salt, pepper and 1/4 cup water; cook, stirring, until tender-crisp, about 4 minutes.
Stir in red peppers and parsley; cook, stirring, for 1 minute. Transfer to serving dish; sprinkle with walnuts.
Nutritional facts Per each of 12 servings: about
- Fibre 2 g
- Sodium 264 mg
- Sugars 2 g
- Protein 2 g
- Calories 63.0
- Total fat 4 g
- Potassium 141 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 7 g
- Iron 5.0
- Folate 12.0
- Calcium 3.0
- Vitamin A 11.0
- Vitamin C 65.0