Green Bean Salad with Peppadew Peppers

Name: Green Bean Salad with Peppadew Peppers
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 8 - 10 servings
Ingredients: 1 pound fresh French green beans; 12 ounces cherry tomatoes; 12 ounces pickled peppadew peppers; 8 ounces mini mozzarella balls; ¼ cup olive oil; 2 tablespoons red wine vinegar; 2 teaspoons Italian seasoning; 1 teaspoon honey; ¼ teaspoon garlic powder; salt and pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
17 mins
Servings
8 - 10 servings
Calories
168 kcal
Course
Side Dish, Salad
Cuisine
Mediterranean, Italian, American

Green Bean Salad with Peppadew Peppers

Gael Hudson

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This easy make-ahead recipe for cold green beans salad is brimming with fresh beans, cherry tomatoes, sweet and spicy peppadew peppers, mozzarella, and a homemade Italian vinaigrette.

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Ingredients

Servings

1 pound fresh French green beans trimmed and halved
12 ounces cherry tomatoes
12 ounces pickled peppadew peppers drained (Juanita peppers)
8 ounces mini mozzarella balls drained
¼ cup olive oil
2 tablespoons red wine vinegar
2 teaspoons Italian seasoning
1 teaspoon honey
¼ teaspoon garlic powder
salt and pepper

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Instructions

Set a large pot of water over high heat. Add a tablespoon of salt and bring to a boil. Trim the green beans then cut them in half. Once the water is boiling, stir the green beans into the water.
Boil for 1 to 2 minutes until the green beans are bright and slightly softened. Then drain the green beans and rinse under cold water to bring the temperature down.
Once the green beans are cool, place them in a large salad bowl. Wash the cherry tomatoes, then cut the largest tomatoes in half. Place the cherry tomatoes in the salad bowl. Drain the peppadew peppers and mozzarella balls. Place both of them in the bowl. *You can leave the peppadew peppers whole or cut them in half if desired.
Set out a small bowl or measuring pitcher. Combine the olive oil, red wine vinegar, Italian seasoning, honey, garlic powder, 1 teaspoon of salt, and a ¼ teaspoon of black pepper. Whisk well, then pour the dressing over the green bean salad. Toss the salad and the dressing. Then cover and chill until ready to serve.

Notes

Make the salad up to 3 days ahead of serving. It will keep well for up to 4 to 5 days in the fridge in total. Store the salad in an airtight container for maximum freshness.

Nutrition Information

Show Details

Serving 0.75c Calories 168kcal (8%) Carbohydrates 8g (3%) Protein 7g (14%) Fat 13g (20%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 10mg (3%) Sodium 611mg (25%) Potassium 284mg (8%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 829IU (17%) Vitamin C 36mg (40%) Calcium 153mg (15%) Iron 1mg (6%)

Nutrition Facts

Serving: 8- 10 servings

Amount Per Serving

Calories 168 kcal

% Daily Value*

Serving	0.75c
Calories	168kcal	8%
Carbohydrates	8g	3%
Protein	7g	14%
Fat	13g	20%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	10mg	3%
Sodium	611mg	25%
Potassium	284mg	6%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	829IU	17%
Vitamin C	36mg	40%
Calcium	153mg	15%
Iron	1mg	6%