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Dilled Bean and Pepper Salad

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Dilled Bean and Pepper Salad

Dilled Bean and Pepper Salad
© Randal Oulton

This bean salad has a refreshing tangy bite to it for appetites wilting in the summer heat. It's easy to make ahead, and great to keep in the fridge to reach for as a quick side salad to complete a meal. And, it's a salad that really is light and lively -- at just 1 Weight Watcher point per 3/4 cup (125 g) serving.

Number of servings: 8 x 3/4 cup (125 g) servings

Estimated Prep Time: 30 minutes

Estimated Cooking Time: 5 minutes

Ingredients

1 tablespoon Dill Weed (dried)

Directions

Wash the green beans, and top them. Bring 400 ml (4 cl / 1.5 cups) of water to boil in a small pot. Add the fresh green beans and cover. Cook for about 5 minutes (2 minutes in a pressure cooker) until they start to get tender and bright green. Drain and plunge into cold water. After about 5 minutes, transfer to a large bowl and add the thinly sliced bell pepper, the minced onion, and the dill weed.

Put all the remaining ingredients in a microwave proof jug, and mix. Microwave for a minute or two till it has boiled a bit, then remove from microwave and pour over the beans. Toss the salad with tongs, and put into a covered dish in the fridge to marinate for several hours.

Recipe notes

I do my beans in the steamer basket of a Nutricook™ pressure cooker, with 1 cup of water under it, for 1 minutes on the veg setting. After the 1 minute is done and it starts the soft-steam pressure release phase, I move it away from the burner and as soon as I hear the pressure release, I remove the steamer basket and tip the beans into a very large bowl of cold water.

You can make this a day ahead of time; in fact, it's better if you do. Just turn the covered dish occasionally to baste the beans in the dressing. This will keep about 5 days, covered, in fridge.

Instead of 1/2 an onion, you can use 3 or 4 green onions thinly chopped.

You could use half-green beans, half yellow beans.

We used a good quality, unfiltered apple cider vinegar (Bragg's.)

If your chile flakes are really fresh, you may want to use only 1/2 teaspoon.

Optional: serve garnished with some chopped parsley, and perhaps a few halved cherry tomatoes.

Nutrition Notes

The recipe makes 6 cups (750 g) in total; there are a total of 8 Weight Watchers PointsPlus® in the recipe. Each 3/4 cup (125 g) serving is just 1 point.

We used a salt substitute.

Weight Watchers® Info
Per 3/4 cup (125 g)
Amount
PointsPlus™
1

* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

Please share this recipe with your friends. They may love it.


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