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Makes 4 servings, 1 cup (250 mL) each
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For extra flavour, mix 1 tsp. dried oregano leaves with dressing before tossing with salad.
Add beans to saucepan of boiling water; cook, uncovered, 2 to 3 min. or just until bright green in colour. Drain, then immediately plunge beans into bowl of ice water. When completely cool, drain beans and pat dry.
The red pepper in this delicious salad provides crunch, colour and an excellent source of vitamin C.
* 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.