Mixed Veggie Mélange With Lime Dressing

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   1. Cut bell pepper flesh away from the seeds and stem, and slice flesh into strips. Add the strips into a large bowl.

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   2. Cut cherry or grape tomatoes in half and add them into the bowl with the bell pepper.

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   3. Next, add your blanched and cooled haricot verts to your mixing bowl. Toss everything together gently.

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   4. In a smaller bowl, whisk together your olive oil, lime juice, sea salt, chives, and aleppo pepper until completely combined. If you're a lover of heat, feel free to add more pepper! If you aren't a fan, I'd suggest starting with a few pinches and working your way up to the listed amount. Remember, the chile will become slightly hotter as it sits and marries with the rest of the dressing.

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   5. Add dressing to your bowl of veggies and toss well to coat. Allow salad to sit on the counter for at least 1 hour to marinate and marry together, tossing every so often.

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   6. Serve at room temperature.

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   This is such a great picnic or party side dish as it does not include any ingredients that will spoil if out at room temperature for a while! Sweetness!

* Per serving · 4 servings · Values may vary.

No additional tips available.