Name: Italian bean & olive salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 2 yellow peppers; 2 red peppers; 300g green bean; 300g cherry tomato halved; 1 tbsp small capers; 2 handfuls black olives stoned; 4 tbsp olive oil; 1 tbsp red wine vinegar; large bunch basil leaves picked, large ones roughly shredded, small ones left whole

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Italian bean & olive salad

Italian bean & olive salad

Barney Desmazery

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Serves 8

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.9 out of 5.17 ratingsRate

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A superhealthy side salad, packed full of vitamin C and perfect for al fresco eating

Healthy

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Ingredients

Nutrition

Units:

MetricUS

2 yellow peppers
2 red peppers
300g green bean
300g cherry tomato

halved
1 tbsp small capers
2 handfuls black olives

stoned
4 tbsp olive oil
1 tbsp red wine vinegar
large bunch basil

leaves picked, large ones roughly shredded, small ones left whole

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Nutrition: per serving

kcal102
fat8g
saturates1g
carbs7g
sugars6g
fibre3g
protein2g
salt0.27g

low

Method

step 1

On the barbecue, under the grill or over a flame, blacken the peppers all over, then pop into a bowl and cover with cling film. Once cool, peel, deseed and cut into strips, keeping any juices.
step 2

Cook the beans in boiling salted water until crunchy but not squeaky, then drain and drop straight into iced water. To serve, toss everything together, adding the shredded basil at the last minute, and scattering with the small basil leaves to finish.

Recipe from Good Food magazine, August 2011

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A star rating of 4.9 out of 5.17 ratings

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