Best Green Bean Roasted Red Pepper And Mango Salad Recipes

GREEN BEAN-AND-ROASTED RED PEPPER SALAD

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.

GREEN BEANS AND SWEET RED BELL PEPPER SALAD

Steps:

• Prepare the salad dressing by combining the red wine vinegar with the salt and pepper. Gradually whisk in the olive oil. Best prepared 2-3 hours in advance to allow the ingredients to marinate.
• Cook the green beans until tender crisp and green beans are still brightly colored. To halt cooking, rinse and drain immediately under cold water. Set aside.
• Combine the green beans in a mixing bowl with the diced bell peppers, green onions, and serrano chile.
• Pour the marinated salad dressing over the vegetables and toss lightly to coat.
• Line a large serving platter with the chopped lettuce then arrange the vegetables on top. Garnish with the sliced green onions and the sliced red onions.

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.

WEGMANS THAI GREEN BEAN AND MANGO SALAD

Steps:

• Bring a large pot of water to boil. Add beans and cook until bite tender, about five minutes. Drain and rinse under cold water, tossing the colander until all the beans have been shocked and cooking has stopped. Drain well and set aside.
• Peel the mango and slice the fruit flesh off of the pit, as much along the vertical as possible. Discard pit and slice fruit into long narrow strips, echoing the shape of the green beans.
• Cut the top off of the bell pepper. Remove and discard the stem, core, and seeds. Slice the pepper in half along the vertical and use a paring knife to cut away the white pith. Slice the pepper, including the top, into long narrow strips.
• Peel the onion and cut in half along the vertical, reserving half for another use. Slice along the vertical into narrow thin strips.
• Rinse the cilantro leaves well. Pat dry and chop.
• In a medium bowl, combine mango, pepper, onion, and cilantro. Set aside.
• To make the dressing, whisk together fish sauce, lime juice, vegetable oil, sugar, salt, garlic, herb blend, and chili sauce in a small bowl. Fish sauce has a strong flavor. If you haven't worked with it before, start with a teaspoon or two, adding more to taste. Original recipe calls for Sriracha hot chili sauce.
• Add dressing to mango mixture; toss gently. Add beans and toss. Serve at room temperature.