Italian bean & olive salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 2 yellow peppers
- 2 red peppers
- 300g green bean
- 300g cherry tomatohalved
- 1 tbsp small capers
- 2 handfuls black olivesstoned
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
- large bunch basilleaves picked, large ones roughly shredded, small ones left whole
Nutrition: per serving
- kcal102
- fat8g
- saturates1g
- carbs7g
- sugars6g
- fibre3g
- protein2g
- salt0.27glow
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.
