Easy Delicious Ottolenghi Green Bean Salad for Quick Family Meals

If you’re on the lookout for an easy weeknight dinner side or a healthy comfort food addition to your meal plan, this Ottolenghi Green Bean Salad is the perfect choice. It’s fresh, vibrant, and packed with layers of bold Mediterranean flavors that’ll make your taste buds sing. What’s even better? It’s naturally gluten-free, vegan, and ready in under 30 minutes—ideal for budget-friendly recipes and those busy nights when you want something quick family meals approved but still fancy enough to impress.

This salad combines tender green beans with lightly charred red peppers, a punchy garlic-caper dressing, and a medley of fresh herbs. It’s the kind of dish that feels like a warm hug on a plate yet light and refreshing enough to keep things healthy. Whether you’re following a high protein keto meal plan or just craving something colorful and nutritious, this recipe ticks all the boxes. Let me walk you through why this salad should be your new go-to!

Why You’ll Love This Recipe

This salad bursts with aromatic herbs and spices that create a rich, layered flavor in every bite. The crunch of tender-crisp green beans paired with the softness of sautéed peppers offers a delightful textural contrast that keeps things exciting.

It’s incredibly versatile — serve it warm alongside grilled chicken or fish, or enjoy it room temperature for a quick lunch that fits perfectly into meal prep microwave lunches. Plus, it’s naturally vegan and gluten-free, fitting right into most healthy meal plans for two or larger family gatherings.

This recipe also makes a fantastic addition to a protein meal plan or high macro meals setup because it complements protein-rich mains perfectly without weighing you down.

What Makes This Recipe Special?

The secret here is the sizzling garlic-caper dressing infused with toasted cumin and coriander seeds. The warm, fragrant dressing seeps into the beans and peppers, packing them full of flavor. Tossed with fresh chervil and tarragon, plus a zing of lemon zest and juice, it creates a refreshing, herbaceous profile that’s hard to beat.

Another standout is the balance of flavors—smoky, savory, tangy, and slightly spicy if you choose to add chili flakes. This salad can hold its own against richer, heavier mains, making it an ideal ready made protein meal side or star of a light dinner.

Ingredients

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500g green beans, trimmed
2 red bell peppers, thinly sliced
4 green onions, finely sliced
2 cups fresh chervil (or substitute parsley)
½ cup fresh tarragon (or substitute dill or coriander)
2 tsp lemon zest
3 tbsp extra-virgin olive oil
3 garlic cloves, thinly sliced
3 tbsp capers, rinsed and dried
1 tsp cumin seeds
2 tsp coriander seeds
1 tbsp lemon juice
Salt and black pepper, to taste

How to Make It Step-by-Step

Start by bringing a large pot of salted water to a boil. Blanch the green beans for just 3 minutes—this keeps them crisp-tender and vibrant green. Drain them, then rinse under cold water to stop the cooking. Pat dry carefully to avoid sogginess.

Next, heat 2 teaspoons of olive oil in a skillet over high heat. Toss in the sliced red bell peppers and cook until they’re tender with a slight char—this adds a lovely smoky sweetness.

In a small pan, warm the remaining 3 tablespoons of olive oil. Add the thinly sliced garlic and sauté for about 20 seconds until golden and fragrant. Quickly stir in the capers, cumin seeds, and coriander seeds, cooking for another 30 seconds to release their aroma.

Remove the pan from heat, then stir in the lemon juice and a pinch of kosher salt. This warm dressing is now ready to bring everything together.

In a large mixing bowl, combine the green beans and sautéed peppers. Pour the hot dressing over and toss gently so every piece is coated.

Add the green onions, fresh herbs, lemon zest, and a sprinkle of salt and black pepper. Give it a final gentle toss to mix the flavors without bruising the herbs.

Serve this salad at room temperature for the best experience, allowing all those vibrant flavors to mingle beautifully.

Tips for Best Results

Make sure to dry the green beans and capers really well after blanching and rinsing; extra moisture will make the salad soggy.

Don’t overcook the beans—keeping that perfect crisp-tender texture is key to the salad’s success.

Use fresh herbs if you can—they elevate the salad from good to unforgettable.

Add the fresh herbs and lemon zest right before serving if you’re prepping in advance to keep flavors bright.

If you want a little heat, toss in a pinch of chili flakes for a subtle kick.

Ingredient Substitutions & Variations

No chervil? Parsley makes a great substitute and adds a fresh, mild flavor. Dill or coriander can also work well if you want a different herbaceous note.

Try mixing yellow beans with green beans for a colorful twist that’s visually stunning and fun for meal planning chicken dinners or ready meals for two.

Add blanched asparagus or edamame for extra texture and protein, making it a great high protein ready made meal side.

If you love smoky flavors, swap sautéed red peppers for roasted ones — they add a rich, sweet dimension.

Serving Suggestions

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This green bean salad is a perfect partner to low calorie chicken meal prep dishes or grilled fish for a balanced healthy eating for two plan.

It also shines alongside Mediterranean mains like lamb kebabs, or even on a mezze platter with hummus, olives, and pita.

For an easy protein eating plan lunch, serve with warm quinoa or couscous.

If you’re aiming for a keto meal plan, enjoy it on its own or with a side of roasted nuts for healthy fats.

Pairing Ideas (Drinks, Sides, etc.)

Pair this salad with a crisp white wine like Sauvignon Blanc or a dry rosé to complement its fresh, herbaceous notes.

A sparkling water with a slice of lemon or cucumber keeps things light and refreshing for non-alcoholic options.

For sides, consider best vegan meal prep staples like roasted sweet potatoes or a creamy tahini dip.

Grilled halloumi or baked falafel add protein and texture, rounding out a balanced meal.

How to Store and Reheat Leftovers

Store leftovers in an airtight container in the fridge for up to 24 hours.

This salad is best enjoyed fresh or at room temperature; reheating isn’t recommended because it can soften the beans too much.

If you do reheat, do so gently on the stovetop just to warm the dressing, avoiding high heat.

Make-Ahead and Freezer Tips

You can prepare the green beans, peppers, and dressing a few hours ahead, but wait to add fresh herbs and lemon zest until right before serving.

Avoid freezing this salad — the texture of the beans and herbs won’t hold up well.

For best dinner prep meals, this salad is ideal for quick assembly on busy days.

Common Mistakes to Avoid

Overcooking the green beans and ending up with mushy, soggy veggies.

Adding fresh herbs too early, which can cause them to wilt and lose vibrancy.

Not drying the beans and capers well enough, leading to watery salad.

Using too much dressing at once—start light and add more if needed to keep balance.

Frequently Asked Questions (FAQ)

What kind of beans should I use?
French green beans or regular green beans work well. Mixing in yellow beans adds a nice pop of color.

Can I serve this salad cold?
Yes, but it tastes best at room temperature when the flavors are fully expressed.

How do I keep the beans from getting soggy?
Blanch quickly, rinse in cold water, and dry thoroughly before tossing with the dressing.

Can I substitute the herbs?
Absolutely! Parsley, dill, or coriander can replace chervil and tarragon easily.

Why pour the dressing hot?
The hot oil infusion helps the flavors deeply penetrate the beans and peppers.

Can I make it ahead?
Yes! Just hold off on adding fresh herbs and lemon zest until right before serving.

Is this recipe gluten-free?
Yes, naturally gluten-free and vegan-friendly.

Can I freeze leftovers?
Not recommended—the texture of veggies and herbs will degrade.

What main dishes pair well?
Grilled meats, roasted fish, or a mezze spread all complement this salad beautifully.

Can I use roasted peppers instead of sautéed?
Definitely! Roasted peppers add a smoky sweetness that works wonderfully.

Cooking Tools You’ll Need

Large pot for blanching green beans
Skillet or frying pan for sautéing peppers
Small pan for making the garlic-caper dressing
Mixing bowl
Sharp knife and cutting board
Colander and kitchen towel for drying vegetables

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