Green Bean and Pasta Salad

Green Bean and Pasta Salad

PREP TIME: 20 MINUTES
SERVINGS: 2

Recipe courtesy of Real Simple

Recipe courtesy of Real Simple

INGREDIENTS

  • 4 ounces penne (1 1/4 cups)
  • 4 ounces fresh green beans, halved crosswise (about 1 cup)
  • 1 cup canned red or kidney beans, rinsed
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons grated Parmesan (2 ounces)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • Kosher salt and black pepper to taste

DIRECTIONS

  • Cook the pasta according to the package directions, adding the fresh green beans during the last 3 minutes of cooking. Drain and run under cold water to cool.
  • Toss the cooled pasta and green beans with the red beans, parsley, Parmesan, olive oil, lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
  • Divide the salad between 2 containers and refrigerate for up to 1 day.
  • Enjoy!

Green Bean and Red Bell Pepper Toss

Green Bean and Red Bell Pepper Toss

TOTAL PREP AND COOK TIME: 20 MINUTES
SERVINGS: 6-8

Recipe courtesy of My Recipes

Recipe courtesy of My Recipes

INGREDIENTS

  • 2 tablespoons butter
  • 2 cups of fresh green beans
  • 1 red bell pepper, cut into thin strips
  • 3 shallots, slicked
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper

DIRECTIONS

  • Melt butter in a large Dutch oven over medium-high heat. Add green beans, bell pepper strips, and remaining ingredients, tossing to coat. Add 1/4 cup water.
  • Cook, covered, 4 to 6 minutes; uncover and cook, stirring often, 1 to 2 more minutes or until water is evaporated and beans are crisp-tender.
  • Serve warm and enjoy!