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Bean and pepper salad with roasted almonds

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Ingredients for 4 servings:

  • 400 g beans, green
  • 1 bell pepper(s), red
  • 50 g almond flakes
  • 1 lemon(s), juice
  • 5 mint leaves
  • 3 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Wash the peppers, remove the inner skins and seeds, and cut into strips. Marinate them with salt, pepper, and lemon juice. Wash and trim the green beans, then cook in salted water for about 12 minutes until tender. Drain, rinse with cold water, and drain well. Mix with the peppers. Toast the flaked almonds in a dry pan and stir in. Finely chop the mint leaves and place in a small bowl. Add the olive oil. Season with salt and pepper. Dress the salad with the dressing, toss to combine, and refrigerate until ready to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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