GREEN BEAN, ROASTED RED PEPPER, AND MANGO SALAD

GREEN BEAN, ROASTED RED PEPPER, AND MANGO SALAD image

Yield serves six

Number Of Ingredients 16

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Salad:
1 lb. green beans
1 large red bell pepper, roasted
1 small jalapeno pepper
1 large ripe mango
2 Tablespoons toasted sesame seeds
Dressing:
1 Tablespoon chopped fresh cilantro
4 Tablespoons salad oil (canola)
2 Tablespoons extra virgin olive oil
1 small garlic clove, minced
1/2 teaspoon crushed red chiles
1/2 teaspoon ground cumin
1 1/2 Tablespoons honey
4 Tablespoons fresh lime juice
Salt to taste

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.