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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.
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2
You can also char your peppers over a gas burner for the same result.
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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.
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4
Let the peppers sweat until they are cool enough to handle.
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5
Remove aluminum foil or plastic wrap.
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6
Carefully peel off the blackened skin, discarding the skins.
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7
Remove core and seeds from peppers.
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8
Slice lengthwise into thin, even-sized strips.
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9
Set aside.
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10
Wash and rinse beans under cold water.
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11
Remove tops from the beans (if you desire your beans to be same size, cut them to resemble each other.
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12
I only remove tops as having them the same size is not a priority for me).
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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).
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14
Drain and cool quickly by refreshing the beans under very cold water or in a bowl of ice and water.
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15
When cool, drain again.
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16
(I sometimes don't follow the cooling process as I feel it can sometimes wash the flavor away.
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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.
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18
Thinly slice the onion and place in a large bowl.
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19
Add the beans and peppers.
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20
To make the dressing, place the vinegar in a small bowl and add the oil in a thin stream, whisking constantly.
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21
Add the tarragon and cumin, and season to taste with salt and pepper.
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22
Pour the vinaigrette onto the vegetables and toss to coat.
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23
Arrange decoratively on a platter and sprinkle with the sliced toasted almonds.
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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.
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25
The colors are even more beautiful when you can find all the colors noted.
