Paradiso Green Bean Salad with Olives, Capers Cherry Tomatoes and a lemon Garlic Dressing Recipe
Ingredients
- 300g green beans
- 150g sugar snap peas
- 200g cherry tomatoes, halved
- 1T small capers
- 16 Kalmata olives, pitted and halved
- salt and pepper to taste
- handful of fresh oregano leaves
Directions
- Trim the beans and sugar snaps and cut to appropriate size as necessary.
- Cook the beans in boiling water for two minutes, then plunge into ice water for 30 seconds to stop cooking.
- Drain beans.
- Place beans in bowl with sugar snaps, tomatoes, capers and oregano.
- Add the olives.
- Pour in enough dressing (of juice and rind of one lemon, about a cup of olive oil and 2 crushed cloves of garlic. Whisk together or even better, use a hand blender for a nice emulsion). to generously coat the salad, add a little salt and freshly ground pepper, and toss to combine.
- If serving on individual plates, sprinkle the capers,and olives on each so they are evenly distributed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 4 servings | |
| Calories 120 | |
| Calories from Fat 6 | 5% |
| Total Fat 0.74g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 456mg | 13% |
| Total Carbs 22.5g | 6% |
| Dietary Fiber 8.5g | 28% |
| Sugars 2.61g | 2% |
| Protein 6.69g | 11% |
