Green Bean With Pineapple Skillet Salad Recipe

2 lbs fresh young green beans, washed and stems trimmed off
4 Tbsp olive oil (more if needed during frying)
1 small red bell pepper, sliced into thin strips
1 can (15 oz size) pineapple chunks or slices
2 garlic cloves, minced
1/2 tsp red pepper flakes
1/2 tsp kosher salt
1 tsp lime zest
1 Tbsp lime juice
Optional: quinoa, rice, or mixed greens for serving

In a large soup pot, bring salted water to a boil, then add the beans and boil for 5 minutes. Immediately drain, then put into a bowl filled with ice and cold water. When thoroughly chilled, drain beans completely, then turn out onto a towel covered surface to dry.

In a large skillet over medium-high heat, put olive oil, and when hot, add some of the beans (don't over-crowd skillet) and quick stir fry for just 2 minutes until crisp-tender. Remove to a plate and continue quick stir frying remaining beans, adding olive oil as needed.

When beans are done, start quick stir frying the pepper strips, removing as cooked.

When peppers are done, add the pineapple and quick stir fry just until you get a little color on them; remove.

Now add the garlic, red pepper flakes, and salt to skillet, stir and fry just for 30 seconds, then add back in the beans, peppers, and pineapple, stirring to coat; remove the skillet from heat.

Add the lime zest and juice, stir, then dump into serving bowl and allow to sit. Is best served slightly warm or at room temperature.

Will serve 8 at a potluck setting (more if served over quinoa, rice, or mixed greens).