ROASTED PEPPER AND GREEN BEAN SALAD

Roasted Pepper and Green Bean Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 10

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Ingredients

1 large red sweet pepper
3/4 pound green beans
Salt to taste
1 tablespoon Dijon-style mustard
1 tablespoon red-wine vinegar
4 tablespoons olive oil
1/4 teaspoon ground cumin
Freshly ground pepper to taste
1/2 cup finely chopped red onion
2 tablespoons chopped parsley

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