Italian bean & olive salad

Italian bean & olive salad

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(12 ratings)

Prep: 15 mins Cook: 15 mins


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



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 2 handfuls black olives, 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



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


  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.

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Comments, questions and tips

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21st Jan, 2018
I swapped the beans for mangetout peas and didn't chill anything so it was room temperature when I served it with a Mexican lamb dish. It was delicous.
9th Jul, 2016
Gorgeous Mediterranean flavours. Easy and delicious. Guests loved too.
Katerina T
27th Apr, 2014
Easy and tasty salad!
thecherub's picture
12th Mar, 2014
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.
6th May, 2013
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!
26th Apr, 2013
Used prepared peppers but no capers, added a dash of soya sauce to the dressing. Absolutely delicious and healthy too!
21st Jan, 2013
I used jarred peppers for speed.
18th Aug, 2012
A great side, so tasty. I used jarred peppers for speed and didn't use the capers.
5th Jul, 2012
A bit of a fiddle to prepare but worth it for the lovely combination of flavours.
5th Aug, 2011
I did this on a bed of rocket and used a jar of roasted peppers, great tastes.


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