GREEN BEAN AND YELLOW PEPPER SALAD
Serve this colorful side dish with Marinated Flank Steak.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together vinegar and oil. Add onion. Toss to combine; season with salt and pepper. Set aside.
- In a large pot of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain and rinse with cold water. Pat dry with paper towels.
- To bowl with onion, add bell pepper and cooked green beans. Toss to combine; season with salt and pepper. Serve.
Nutrition Facts : Calories 99 g, Fat 5 g, Protein 2 g
GREEN BEAN AND RED PEPPER SALAD
Steps:
- Trim the ends off the beans. Remove the strings if any.
- Bring to a boil enough water to cover the beans. Add the beans and, when the water returns to a boil, cook until tender, about 8 minutes. Do not overcook. Drain well and put them in a salad bowl.
- Preheat broiler.
- Place the pepper under the broiler, and cook it on all sides until the entire skin is well charred. When cool enough to handle, split it in half. Remove and discard the seeds and veins. Pull off the charred skin, and cut the pepper into strips about 1/4-inch wide. Add them to the beans. Add the onion.
- Place the mustard, vinegar, cumin, salt and pepper in a small mixing bowl. Start stirring with a wire whisk, and gradually add the oil. Blend well.
- Add the dressing to the bean mixture. Stir and blend well.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 439 milligrams, Sugar 6 grams, TransFat 0 grams
GREEN BEAN, YELLOW PEPPER, AND BACON SALAD WITH OREGANO VINAIGRETTE
Categories Salad Side Picnic Bacon Green Bean Bell Pepper Summer Chill Oregano Boil Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 to 10
Number Of Ingredients 7
Steps:
- In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, drain them, and refresh them in a bowl of ice and cold water. In a large bowl whisk together the vinegar, the mustard, and the orégano and add the oil in a stream, whisking until the vinaigrette is emulsified. To the vinaigrette add the beans, drained well, the yellow pepper, and the bacon, crumbled, toss the salad, and season it with salt and black pepper. The salad may be made 8 hours in advance.
GREEN BEAN, ROASTED RED PEPPER, AND MANGO SALAD
Steps:
- Trim the green beans of their tips and tails and cut into 1 1/2 inch pieces, on the diagonal. Drop the beans into a pot of boiling salted water and cook until just crisp tender. Drain and plunge the beans into an ice bath to stop the cooking. Peel and slice the mango into pieces about the same size as the green beans Roast the red bell pepper, removing the peel and seeds. Cut the pepper into about the same size as the green beans. Remove the stem from the jalapeno pepper, remove the seeds and membranes, and mince the jalapeno finely. Combine the beans, mango, jalapeno pepper and roasted red pepper and mix lightly. Combine the dressing ingredients in a jar and shake well to combine. Taste and adjust for salt. Dress the salad with the dressing. Sprinkle toasted sesame seeds over and serve.
GREEN BEAN-AND-ROASTED RED PEPPER SALAD
Private chef Michael Emmanuel's late-harvest salad gets its surprisingly meaty richness from the sliced red bell peppers he roasts in a clay oven, a broiler also works well. F&W Magazine - From: Ultimate Napa Wine & Pizza Party - October 2009 edition. ;)
Provided by Manami
Categories Salad Dressings
Time 50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the broiler.
- 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.
- Discard the skin, stems and seeds and cut the peppers into 2-by-1-inch strips.
- In a small bowl, combine the shallots with the garlic, red wine and sherry vinegars and a large pinch of salt.
- Let stand for 10 minutes.
- Stir in the olive oil and season with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil.
- Add the beans and cook until crisp-tender, about 4 minutes.
- Drain and spread out on a large baking sheet.
- Let cool to room temperature.
- In a large bowl, combine the peppers with the beans, tomatoes, mint and parsley.
- Add the shallot dressing and toss well.
- Sprinkle with the macadamia nuts or almonds, toss & serve.
Nutrition Facts : Calories 160.3, Fat 12.6, SaturatedFat 1.9, Sodium 9.3, Carbohydrate 12, Fiber 4.8, Sugar 5, Protein 2.9
GREEN BEAN, MUSHROOM, PEPPER AND OLIVE SALAD
Provided by Marian Burros
Categories salads and dressings
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Wash and trim the green beans, and steam over hot water for about 7 minutes, until tender but still firm.
- Wash, trim and quarter the mushrooms. After the green beans have been cooking for about 2 minutes, add the mushrooms. When the green beans are ready, the mushrooms will be, too.
- Rinse peppers if they come from a can or jar, and cut into thin strips.
- Wash, trim and thinly slice the green onions. Pit the olives.
- Whisk the oil, vinegar and mustard in a bowl large enough to hold all the ingredients.
- When the green beans and mushrooms are cooked, cut the beans in half, and add to the dressing along with the mushrooms, peppers, olives and green onions. Mix well. Serve with one slice of bread.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 5 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 252 milligrams, Sugar 12 grams, TransFat 0 grams
ROASTED PEPPER AND GREEN BEAN SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven broiler.
- Place the pepper under the broiler and cook on all sides until the skin is well charred. Remove from the oven. When cool enough to handle split the pepper in half, core it and discard the skin. Pat the pepper dry on paper towels. Cut the pepper lengthwise into thin strips. Set aside.
- Trim or break off the ends of the beans. Remove the strings, if any. Bring enough water to a boil to cover the beans when added. Add salt and the beans. Bring to a boil and simmer for 4 to 8 minutes or until tender. Drain well.
- Put the mustard and vinegar in a mixing bowl. Start beating with a wire whisk and gradually add the oil. Add the cumin, salt and pepper. Blend well. Add the beans, red peppers, onion and parsley. Toss well and serve.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 394 milligrams, Sugar 5 grams, TransFat 0 grams
GREEN BEAN & PEPPER SALAD
Fresh green beans and red peppers are tossed with reduced-fat Italian dressing and sprinkled with toasted almonds in the easy, eye-catching salad.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 6 servings.
Number Of Ingredients 4
Steps:
- Toss green beans and peppers with dressing.
- Sprinkle with almonds.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
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