Green Bean-And-Roasted Red Pepper Salad Recipe

Name: Green Bean-And-Roasted Red Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 red bell peppers; 3 medium shallots, thinly sliced; 2 garlic cloves, minced; 1/4 cup red wine vinegar; 1 tablespoon sherry wine vinegar; salt; 1/3 - 1/2 cup extra virgin olive oil (use sparingly so as to use less); fresh ground pepper; 1 1/2 lbs green beans; 1 lb cherry tomatoes, halved; 2 tablespoons chopped mint; 2 tablespoons chopped parsley; 1/2 cup roasted macadamia nuts or 1/2 cup almonds, chopped

Servings: persons

5 red bell peppers
3 medium shallots, thinly sliced
2 garlic cloves, minced
1/4 cup red wine vinegar
1 tablespoon sherry wine vinegar
salt
1/3 - 1/2 cup extra virgin olive oil (use sparingly so as to use less)
fresh ground pepper
1 1/2 lbs green beans
1 lb cherry tomatoes, halved
2 tablespoons chopped mint
2 tablespoons chopped parsley
1/2 cup roasted macadamia nuts or 1/2 cup almonds, chopped

1
Preheat the broiler.
2
Roast the peppers under the broiler or over a gas flame, turning a few times, until charred all over; transfer to a work surface and let cool.
3
Discard the skin, stems and seeds and cut the peppers into 2-by-1-inch strips.
4
In a small bowl, combine the shallots with the garlic, red wine and sherry vinegars and a large pinch of salt.
5
Let stand for 10 minutes.
6
Stir in the olive oil and season with salt and pepper.
7
Meanwhile, bring a large pot of salted water to a boil.
8
Add the beans and cook until crisp-tender, about 4 minutes.
9
Drain and spread out on a large baking sheet.
10
Let cool to room temperature.
11
In a large bowl, combine the peppers with the beans, tomatoes, mint and parsley.
12
Add the shallot dressing and toss well.
13
Sprinkle with the macadamia nuts or almonds, toss & serve.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 red bell peppers, 3 medium shallots, thinly sliced, 2 garlic cloves, minced, 1/4 cup red wine vinegar, and more.

Yes, Green Bean-And-Roasted Red Pepper Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Green Bean-And-Roasted Red Pepper Salad

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