Green Bean Pepper Salad

Green Bean Pepper Salad

I’m always looking for new ways to serve roasted bell peppers. Their sweet and smoky flavor adds a new dimension to a variety of salads, side dishes and entrees. In this recipe, I’ve combined a roasted red pepper with steamed green beans, white balsamic vinegar, olive oil and whole grain mustard. The white balsamic has a mellower, lighter flavor than the more common red balsamic, making it perfect for a springtime dressing. When combined with olive oil and whole grain mustard, the flavor and aroma are very enticing. I find this simple vegan salad totally addicting, and it’s so easy to put together. 

While any green beans will work in this recipe, smaller, younger beans will be more tender and delicate. You can use jarred roasted bell peppers to save time, or roast one yourself to save money using your gas stovetop or the oven. It’s easy! Read my blog how to roast bell peppers if you’re unfamiliar with the process.

Note: This recipe has been updated and rephotographed from my site archives.

Recommended Products:

Sauce Pot


Mixing Bowls

Affiliate links help to support my website and the free recipe content I provide. A percentage of any purchase you make via these links will go towards buying ingredients, photography supplies and server space, as well as all the other expenses involved in running a large cooking website. Thank you very much for browsing!

Green Bean Pepper Salad

Green Bean Pepper Salad


  • 1 lb. green beans, washed, trimmed, and cut into 2-inch pieces (if using young small beans, you can leave them whole after trimming)
  • 1 red bell pepper, roasted, peeled and seeded
  • 1/4 cup extra virgin olive oil
  • 1/4 cup white balsamic vinegar
  • 1 tbsp whole grain mustard
  • 1/2 tsp pepper (or more to taste)
  • 1/4 tsp salt (or more to taste)
  • 2 tbsp fresh minced parsley
Total Time: 50 Minutes
Servings: 8
Kosher Key: Pareve, Kosher for Sephardic Passover
  • Put 1 cup of water in a saucepan with the green bean pieces. Boil water and reduce heat to medium. Cover the pot and steam the green beans for 12-15 minutes until tender-crisp (smaller, younger beans may cook more quickly).
  • Meanwhile, dice the roasted bell pepper flesh into small pieces.
  • Drain the beans in a colander and run cold water over them to cool them down to room temperature. Shake them dry.
  • Whisk together oil, vinegar, mustard, pepper, salt, and parsley in a small bowl.
  • Place the steamed green beans and diced roasted bell pepper in a salad bowl and pour dressing over them.
  • Toss all ingredients gently until the beans and peppers are fully coated with the dressing.
  • Let the salad marinate at room temperature for 30 minutes. Serve at room temperature.
  • Note: If you are gluten free, make sure you all the packaged products you use are certified GF.

Other Great Recipe Ideas

Simply Recipes – Green Bean Salad with Basil, Balsamic and Parmesan

Weelicious – “Fried” Green Beans with Honey Mustard Dip

Sippity Sup – Roasted Green Beans and Scallions

Leite’s Culinaria – Green Bean, Tomato, Potato Salad with Almond-Basil Pesto

Comments (12)Post a Comment

  1. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    This looks delicious and so healthy! I’m going to try this this weekend. Thank you for posting healthy vegetarian dishes!


  2. I’m a freaky organized person and like to doing as much of my cooking on Sundays for the following week and was wondering if this would last a few days in the fridge? Thank you!

    Loving this blog. As a shiksa that studied Judaism in university, this blog helps me to stay connected!

    1. Hey Sarah! It will keep for a few days in the fridge, but I don’t love it right out of the fridge– I find it’s tastier at room temp (my personal preference). Take it out of the fridge 1-2 hours before serving and toss before eating to refresh the dressing. Enjoy!

    1. Hi Hannah! I usually serve it at room temperature. I think it would also be good warm… I’ve never tried it that way, but it would probably be good. Enjoy!

  3. Made it for Shabbat w/ frozen beens and served at room temperature- delicious! Didn’t read carefully and put 2 tsp of crushed garlic rather than parsley – turned out to be a great mistake..thank u and have a great week

    1. Hi Shari, if you’re having trouble locating white balsamic you can substitute champagne vinegar, or 3 tbsp white wine vinegar, or 3 tbsp rice vinegar.

Leave a Comment

Please rate recipe if you had a chance to try it: 5 4 3 2 1

Please read through the entire post and comments section before asking a question, as it may have already been answered. First time commenting? Read the comment policy.