Vegan Spanish Green Bean Salad

Name: Vegan Spanish Green Bean Salad
Total time: 200
Yield: 8
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

Recipe by chefcs from allrecipes.com

Dinner 3 Hr. 20 Mins.

Ingredients

8 servings

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2 pounds fresh green beans, trimmed and cut into 1-inch pieces
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¼ cup extra-virgin olive oil, or more as needed
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¼ cup roasted red peppers, drained and chopped
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½ red onion, minced
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2 tablespoons balsamic vinegar
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2 tablespoons lemon juice

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2 tablespoons finely chopped fresh parsley
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1 teaspoon light brown sugar, or to taste
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¼ teaspoon salt, or more to taste
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⅛ teaspoon ground black pepper
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4 cups shredded lettuce, or to taste

Instructions

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.