Vegetable Salad Recipe

Name: Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound green beans; 3 small zucchini, about 1/2 pound, trimmed; 1 medium-size sweet green or, preferably, red pepper, about 1/4 pound; Salt to taste; 1 teaspoon Dijon-style mustard; 1 tablespoon red-wine vinegar; 1 teaspoon finely minced garlic; Freshly ground pepper to taste; 1/4 cup olive oil; 1/2 cup coarsely chopped red onion; 1 tablespoon chopped fresh basil

Servings: persons

1/2 pound green beans
3 small zucchini, about 1/2 pound, trimmed
1 medium-size sweet green or, preferably, red pepper, about 1/4 pound
Salt to taste
1 teaspoon Dijon-style mustard
1 tablespoon red-wine vinegar
1 teaspoon finely minced garlic
Freshly ground pepper to taste
1/4 cup olive oil
1/2 cup coarsely chopped red onion
1 tablespoon chopped fresh basil

1
Trim off the ends of green beans.
2
Rinse and drain.
3
Cut beans into 2-inch lengths.
4
There should be about 2 cups.
5
Cut zucchini into 1 1/2-inch-long rounds.
6
Cut each into quarters or eighths.
7
Core pepper and cut away the white veins inside.
8
Cut pepper into strips.
9
There should be about 1 1/2 cups.
10
Bring enough water to boil to cover beans and zucchini when added.
11
Add salt and beans.
12
Simmer about 5 minutes.
13
Add zucchini and pepper strips and cook about 2 minutes.
14
Drain well.
15
Run vegetables under cold water to chill well.
16
Drain.
17
Mix mustard, vinegar, garlic, salt and pepper in a bowl, stirring rapidly with a wire whisk.
18
Add oil, beating vigorously.
19
Add vegetables, onion and basil to bowl and toss to blend.
20
Serve at room temperature.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound green beans, 3 small zucchini, about 1/2 pound, trimmed, 1 medium-size sweet green or, preferably, red pepper, about 1/4 pound, Salt to taste, and more.

Yes, Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegetable Salad

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