Dress up green beans for Easter with colourful peppers and a herby vinaigrette. Once the vegetables are prepared, it's only a quick toss in the pan to finish this salad.
- Portion size 8 servings
Ingredients
Method
In large pot of boiling water, cook beans until tender-crisp, about 7 minutes. Drain and chill under cold water. (Make ahead: Wrap in damp towel and place in plastic bag; refrigerate for up to 24 hours.)
Meanwhile, in large skillet, heat 2 tbsp (25 mL) of the oil over medium heat; cook onion, garlic and thyme until softened, about 2 minutes. Add mushrooms and red and yellow peppers; cook until peppers are tender-crisp, about 5 minutes.
Add beans, remaining oil, vinegar, salt, pepper and Worcestershire and hot pepper sauces. Add basil and toss to combine.
Nutritional facts <b>Per Serving:</b> about
- Sodium 147 mg
- Protein 2 g
- Calories 91.0
- Total fat 5 g
- Cholesterol 0 mg
- Total carbohydrate 10 g
%RDI
- Iron 11.0
- Folate 16.0
- Calcium 4.0
- Vitamin A 14.0
- Vitamin C 92.0
