Nutritional Info

Nutrition Facts

Serving Size 1 (133g)

Calories 72
Calories from Fat 41 (57%)
Amount Per Serving %DIV
Total Fat 4.6g 7%
Saturated Fat 1.3g 7%
Monounsaturated Fat 2.8g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 3.2mg 1%
Sodium 143.8mg 6%
Potassium 156.7mg 3%
Total Carbohydrate 4.6g 2%
Dietary Fiber 3.4g 14%
Sugars 0.5g
Protein 2.7g 5%

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Recipe Description
Green and yellow string beans mingled with red pepper strips make a side dish that's pretty on the plate and delicious served warm, cold, or at room temperature. A popular vegetable salad during the summer months, when tender string beans are in season. My kids love string beans so much they can each eat a container-full on the way home from the farmers market!
Prep time
15 min
Cook time
10 min
Ready In
25 min


Serves Tool

Serves To:USMetric
1 Pound(lb)  tender green beans or yellow wax beans, or a combination of both, trimmed
1 Teaspoon(t)  salt
1 Tablespoon(T)  olive oil
1 Tablespoon(T)  fresh garlic, minced
1/2   red bell pepper, stemmed, seeded and sliced into thin strips
1 Pinch(pn)  black pepper, freshly ground, to taste


Fill a large bowl of water with ice cubes and set aside. Bring a large pot of water to a boil over high heat. Add the beans and 1 teaspoon of salt and cook until the beans are just crisp tender, about 5 minutes. Immediately drain the beans in a colander, then plunge them into the bowl of ice water to stop the cooking. Drain the beans again in the colander. Heat the olive oil in a large skillet over medium heat. Add the garlic and bell pepper. Cook, stirring constantly, until the garlic is fragrant, about 2 minutes. Add the drained beans and cook until heated through, about 2 minutes. Season the beans with salt and pepper to taste. Serve hot or at room temperature.

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