Italian bean & olive salad

Prep: 15 mins Cook: 15 mins

Easy

Serves 8
A superhealthy side salad, packed full of vitamin C and perfect for al fresco eating

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal102
  • fat8g
  • saturates1g
  • carbs7g
  • sugars6g
  • fibre3g
  • protein2g
  • salt0.27g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 yellow pepper
  • 2 red pepper
  • 300g green bean
  • 300g cherry tomato, halved
  • 1 tbsp small capers
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 2 handfuls black olive, stoned
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp red wine vinegar
  • large bunch basil, leaves picked, large ones roughly shredded, small ones left whole
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  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.

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (11)

twinmum's picture
5

Gorgeous Mediterranean flavours. Easy and delicious. Guests loved too.

Katerina T's picture

Easy and tasty salad!

thecherub's picture

This was lovely and very summery. I made a couple of changes, I didn't peel the peppers just sliced and popped them in the oven for 10 mins to soften. I used green olives (stuffed with anchovies) as that is what I had in the fridge. Lastly, I left out the capers as I don't like them. Served it all slightly warm (a bit of residual heat from the cooked beans and peppers). Will make again.

sarahdrew8's picture

This is a really easy and tasty salad. I also used roasted peppers from a jar and served with roasted veg lasagne and the garlic and basil ciabbata from this site. Will definitely make the salad again soon - delicious!

lizziebet's picture
5

Used prepared peppers but no capers, added a dash of soya sauce to the dressing. Absolutely delicious and healthy too!

angel290385's picture
5

I used jarred peppers for speed.

angel290385's picture
5

A great side, so tasty. I used jarred peppers for speed and didn't use the capers.

lizleicester's picture
5

A bit of a fiddle to prepare but worth it for the lovely combination of flavours.

thiorns's picture
5

I did this on a bed of rocket and used a jar of roasted peppers, great tastes.

barnum's picture
5

Refined this recipe for 2 people. Used cherry tomatoes from garden and blackened 1 Red pepper. Absolutely delicious.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…