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Sautéed Haricots Verts with Red Bell Pepper and Lemon

Sautéed Haricots Verts with Red Bell Pepper and Lemon

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Serves 2 (serving size: about 1 cup)

Though slender, haricots verts can take on quite a bit of delicious char in the pan while remaining crisp and tender.


  • 2 teaspoons canola oil
  • 6 ounces haricots verts (French green beans), trimmed
  • 1 cup thinly sliced red bell pepper
  • 1 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutritional Information

  • Calories 84
  • Fat 5g
  • Satfat 0g
  • Monofat 3g
  • Polyfat 1.4g
  • Protein 2g
  • Carbohydrate 9g
  • Fiber 3g
  • Cholesterol 0mg
  • Iron 1mg
  • Sodium 247mg
  • Calcium 37mg
  • Sugars 5g
  • Est. added sugars 0g

How to Make It

Heat a large skillet over high. Add oil to pan; swirl to coat. Add haricots verts; cook 5 minutes or until lightly charred, stirring occasionally. Add bell pepper; cook 3 minutes or until crisp-tender, stirring occasionally. Stir in rind and remaining ingredients.

Watch the video: Bell Pepper Salsa Recipe. Easy Bell Pepper Salad Recipe (August 2022).