- 1 pound fresh green beans
- 1 red bell pepper, thinly sliced
- 1/4 red onion, thinly sliced
- 4 ounces capers, rinsed and drained
- 2 cloves garlic, minced
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon fresh rosemary leaves, chopped
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon Splenda®
- 1/4 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1/2 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- Blanch the green beans by dropping them into boil water for 2 minutes, then strain and put them in an ice water bath to stop the cooking. (If you use frozen beans then blanching is not necessary, just thaw them completely).
- Put everything into a large re-sealable plastic bag or large Tupperware and shake/toss to get everything coated and mixed together. Refrigerate for at least 4 hours and up to 24 hours. Toss the bag several times while it marinates. Serve cold or at room temperature.