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Vegan Spanish Green Bean Salad

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Vegan Spanish Green Bean Salad

Features:
    Cuisine:
      • Medium

      Directions

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      Ingredients :

      • 2 pounds fresh green beans
      • trimmed and cut into 1-inch pieces
      • ¼ cup extra-virgin olive oil
      • or more as needed
      • ¼ cup roasted red peppers
      • drained and chopped
      • ½ 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
      • ¼ teaspoon salt
      • or more to taste
      • ⅛ teaspoon ground black pepper
      • 4 cups shredded lettuce
      • or to taste

      Methods :

      • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until crisp-tender, 6 to 7 minutes. Drain and place into a bowl.
      • Combine olive oil, roasted red peppers, red onion, balsamic vinegar, lemon juice, parsley, brown sugar, salt, and pepper in a small jar with a lid. Seal and shake vigorously until dressing is well blended.
      • Pour dressing over green beans and mix to combine. Refrigerate for a minimum of 2 hours for flavors to combine. Remove about 1 hour before serving to allow to come to room temperature. Serve over shredded lettuce.

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