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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

Nutrition Info

112.3 calories carbohydrate: 11.2 g cholesterol: : - fat: 7.2 g fiber: 4.4 g protein: 2.5 g saturatedFat: 1 g servingSize: - sodium: 108.4 mg sugar: 3.7 g transFat: : - unsaturatedFat: : -

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.

8 servings

This vegan Spanish green bean salad is great as a side with paella.