When green bean salad wants to dress up for the holidays, it accessorizes with red pepper strips and splashes out with a zesty citrus-flavor dressing.
What You Need
Original recipe yields 6 servings
1 lb. fresh green beans, trimmed
1/3 cup KRAFT Zesty Lime Vinaigrette Dressing
1 red pepper, cut into thin strips
1 small red onion, sliced
2 cloves garlic, minced
1/4 cup HEINZ Apple Cider Vinegar
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Cook beans in boiling water in saucepan 3 min.; drain.
Heat dressing in large skillet on high heat. Add peppers, onions and garlic; cook and stir 3 min. Add vinegar and beans; cook 2 min. or until heated through, stirring frequently.
Sprinkle with cheese.
Green beans can be blanched (pre-boiled) ahead of time. Drain, then immediately place in bowl of ice water to stop the cooking process. Let stand until cooled. Drain well, then refrigerate until ready to finish cooking as directed.
Top with 1/3 cup toasted PLANTERS Sliced Almonds before serving.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.