Green Bean, Roasted Pepper, and Cherry Tomato Salad

Name: Green Bean, Roasted Pepper, and Cherry Tomato Salad with Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium sweet yellow bell peppers; 1 medium sweet red bell peppers; 2 quarts water; 2 1/2 teaspoons salt divided; 1 pound green beans or wax beans, or both together, trimmed and cut in half crosswise; 2 cups cherry tomatoes halved; 1/2 cup scallions, spring or green onions sliced; 1/4 cup italian parsley freshly chopped; 2 tablespoons lemon juice fresh; 2 tablespoons apple cider vinegar; 1 tablespoon dijon mustard; 1 teaspoon honey; 1 1/2 teaspoons olive oil, extra-virgin; 1/2 cup goat (chevre) cheese crumbled

Servings: persons

1 medium sweet yellow bell peppers
1 medium sweet red bell peppers
2 quarts water
2 1/2 teaspoons salt divided
1 pound green beans or wax beans, or both together, trimmed and cut in half crosswise
2 cups cherry tomatoes halved
1/2 cup scallions, spring or green onions sliced
1/4 cup italian parsley freshly chopped
2 tablespoons lemon juice fresh
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 teaspoon honey
1 1/2 teaspoons olive oil, extra-virgin
1/2 cup goat (chevre) cheese crumbled

1
Preheat broiler.
2
Cut bell pepper in half lengthwise, and discard the seeds and membranes.
3
Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
4
Broil pepper halves 10 minutes or until blackened.
5
Place in a paper bag, and seal.
6
Let stand 15 minutes.
7
Peel and cut into strips.
8
Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan.
9
Add beans; cook 4 minutes or until beans are crisp-tender, or you can steam beans tossed with 1 teaspoon salt before steaming.
10
Drain; place in a large bowl.
11
Add bell pepper strips, tomatoes, onions, and parsley; toss to combine.
12
Combine remaining 1/2 teaspoon of salt, cider vinegar, and remaining ingredients except goat cheese, stirring with a whisk.
13
Drizzle over salad; toss gently to combine.
14
Sprinkle with goat cheese.
15
Serve.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 medium sweet yellow bell peppers, 1 medium sweet red bell peppers, 2 quarts water, 2 1/2 teaspoons salt divided, and more.

Yes, Green Bean, Roasted Pepper, and Cherry Tomato Salad with Goat Cheese 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.

That's it — enjoy your meal!

Green Bean, Roasted Pepper, and Cherry Tomato Salad with Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions