Mediterranean Green Bean Salad Recipe

About this recipe

A refreshing and diabetic-friendly dinner salad featuring crisp green beans, savory mushrooms, and tangy Italian dressing. Perfect for solution seekers looking for a quick, no-bake vegetarian meal.

Ingredients

• 1.5 kg Green Fine Beans 1X1.5Kg
• - Cooks & Co Sliced Mushrooms
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 340G Cypressa Whole Black Olives
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 480G Epicure Roasted Red Peppers
• 1 Piece Cucumber 1Pc
• - Schwartz Garlic Powder 480g
• 250 ml Balsamic Vinegar Honey 250Ml

Instructions

1. 1. Wash and trim 200 g of green beans, then blanch them in boiling water for 2 minutes. Drain and let cool.
2. 2. Slice 12 mushrooms and 1/2 onion thinly, and chop 12 black olives and 2 tbsp roasted red peppers.
3. 3. In a large bowl, combine the cooled green beans, sliced mushrooms, chopped olives, roasted red peppers, and 1/2 cup sliced cucumber.
4. 4. Sprinkle 1/4 tsp garlic powder, 1/4 tsp pepper, and 2 tbsp grated parmesan cheese over the mixture. Toss gently to combine.
5. 5. Pour 1/4 cup balsamic vinegar over the salad and toss until evenly coated. Cover and refrigerate for at least 2 hours or overnight, stirring occasionally.
6. 6. Drain any excess dressing before serving and enjoy your Mediterranean Green Bean Salad.