Mixed Veggie Mélange with Lime Dressing

1. Cut bell pepper flesh away from the seeds and stem, and slice flesh into strips. Add the strips into a large bowl.

2. Cut cherry or grape tomatoes in half and add them into the bowl with the bell pepper.

3. Next, add your blanched and cooled haricot verts to your mixing bowl. Toss everything together gently.

4. In a smaller bowl, whisk together your olive oil, lime juice, sea salt, chives, and aleppo pepper until completely combined. If you’re a lover of heat, feel free to add more pepper! If you aren’t a fan, I’d suggest starting with a few pinches and working your way up to the listed amount. Remember, the chile will become slightly hotter as it sits and marries with the rest of the dressing.

5. Add dressing to your bowl of veggies and toss well to coat. Allow salad to sit on the counter for at least 1 hour to marinate and marry together, tossing every so often.

6. Serve at room temperature.

This is such a great picnic or party side dish as it does not include any ingredients that will spoil if out at room temperature for a while! Sweetness!