How many servings does this recipe make?

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

What ingredients do I need for Roasted Peppers and Bean Salad Amandine?

You need 11 ingredients. The key ingredients include: 2 sweet red peppers, 2 yellow bell peppers (or orange bell peppers. Refer to NOTE below), 12 lb fresh green beans, 12 lb fresh yellow wax bean (refer to note below), and more.

Is Roasted Peppers and Bean Salad Amandine suitable as salads?

Yes, Roasted Peppers and Bean Salad Amandine falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Roasted Peppers and Bean Salad Amandine?

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

Roasted Peppers and Bean Salad Amandine Recipe

Name: Roasted Peppers and Bean Salad Amandine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sweet red peppers; 2 yellow bell peppers (or orange bell peppers. Refer to NOTE below); 12 lb fresh green beans; 12 lb fresh yellow wax bean (refer to note below); 1 small red onion; 14-½ cup toasted sliced almonds; 3 tablespoons balsamic vinegar; ¼ cup extra virgin olive oil; 12-1 teaspoon dried tarragon (to taste); ½ teaspoon cumin (to taste); salt & freshly ground black pepper (to taste)

Roasted Peppers and Bean Salad Amandine

Eats Now Editorial Team · 2622 kcal · Salads

1
Preheat the broiler and place the whole peppers on a lightly greased tray close to the heat source until the skins are black and blistered.
2
You can also char your peppers over a gas burner for the same result.
3
Either way, once they are blacked and skin is charred, place directly into a heat proof bowl and cover tightly with either aluminum foil or plastic wrap.
4
Let the peppers sweat until they are cool enough to handle.
5
Remove aluminum foil or plastic wrap.
6
Carefully peel off the blackened skin, discarding the skins.
7
Remove core and seeds from peppers.
8
Slice lengthwise into thin, even-sized strips.
9
Set aside.
10
Wash and rinse beans under cold water.
11
Remove tops from the beans (if you desire your beans to be same size, cut them to resemble each other.
12
I only remove tops as having them the same size is not a priority for me).
13
Bring a pot of salted water to a boil and cook the beans for 2 minutes or until crisp tender to desired doneness (being careful not to overcook).
14
Drain and cool quickly by refreshing the beans under very cold water or in a bowl of ice and water.
15
When cool, drain again.
16
(I sometimes don't follow the cooling process as I feel it can sometimes wash the flavor away.
17
But, if I need the cooking process to stop (because I may have overcooked them slightly), I do place them in cold water with ice cubes.
18
Thinly slice the onion and place in a large bowl.
19
Add the beans and peppers.
20
To make the dressing, place the vinegar in a small bowl and add the oil in a thin stream, whisking constantly.
21
Add the tarragon and cumin, and season to taste with salt and pepper.
22
Pour the vinaigrette onto the vegetables and toss to coat.
23
Arrange decoratively on a platter and sprinkle with the sliced toasted almonds.
24
NOTE: If you can't find both yellow wax beans or yellow bell peppers in your market, you can use all green beans or all red bell peppers as I normally do.
25
The colors are even more beautiful when you can find all the colors noted.

Roasted Peppers and Bean Salad Amandine

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