Italian bean & olive salad

The recipe Italian bean & olive salad is ready in roughly 30 minutes and is definitely a spectacular gluten free, dairy free, paleolithic, and lacto ovo vegetarian option for lovers of Mediterranean food. This recipe makes 8 servings with 106 calories, 2g of protein, and 8g of fat each. For 95 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 37 people found this recipe to be yummy and satisfying. If you have olive oil, cherry tomato, basil, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. It works well as a side dish. With a spoonacular score of 95%, this dish is great. Similar recipes include Italian Olive and Peppers Salad, Olive Garden Italian Salad Dressing, and Copycat of Olive Garden Italian Salad Dressing.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. 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.

 

Step by 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.

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.

Nutrition Information:

covered percent of daily need