This is such a pretty recipe to look at that you should really stop to appreciate it, before completely snarfing it down! Great for Christmas as it is so colorful and SOOO YUMMY!
You don’t really need a Thermomix for this one....Don't overdo the steaming of the beans though and be ready and waiting with a big ole ice bucket full of water so you can stop the cooking process or this pretty picture won't be what you end up with!
This could easily be doubled!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
-
The Salad
- 500 Grams stringless green beans
- 2 capsicum/bell pepper red, (roasted and skinned)
- 1/2 red onion sliced paper thin
- 1 Handful kalamata olives, pitted
-
Balsamic Vinaigrette
- 1 cloves garlic
- 1 Tablespoon French Mustard
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 40 Grams balsamic vinegar
- Pinches pink salt flakes BUY
- Freshly ground black pepper to taste
- 1 Handful Italian parsley
Do
- 1
Trim beans and place into Varoma dish. Fill Thermomix bowl with water to 500g mark.
- 2
Steam beans, 5 min/Varoma/speed 4. Plunge the beans into ice cold water immediately to stop cooking.
- 3
Roast red peppers until skins are blackened.
- 4
Place in paper bag until cool. Peel and de-seed. Cut into strips.
- 5
In large bowl combine beans, pepper strips, onion and olives.
- 6
Toss lightly to mix.
- 7
Balsamic Vinaigrette:
- 8
Place all ingredients into Thermomix bowl and blend 20 sec/speed 8.
- 9
Use immediately or can be refrigerated for up to 3 days.
- 10
Just before serving, pour vinaigrette over and toss until well coated. Transfer salad to a serving bowl and scatter olives and chopped parsley over the top to serve.
