TWO-BEAN AND ROASTED RED PEPPER SALAD

Two-Bean and Roasted Red Pepper Salad image

Yield Serves 4

Number Of Ingredients 9

Previous Next

8 ounces (about 1 1/3 cups) dried Great Northern beans
2 teaspoons salt
1 large red bell pepper
8 ounces green beans, trimmed, cut crosswise into thirds
1 lemon
1/2 cup black brine-cured olives (such as Kalamata)
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar

Steps:

Place dried beans in medium saucepan. Pour enough cold water over to cover beans by 3 inches. Let stand overnight.
Drain beans and return to same saucepan. Pour enough cold water over to cover beans by 3 inches. Bring to boil. Reduce heat; cover partially and simmer until tender, about 40 minutes. Add 2 teaspoons salt to beans and cool 15 minutes. Drain and cool beans.
Char bell pepper over gas flame or under broiler and until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed pepper. Cut pepper into matchstick-size strips.
Cook green beans in pot of boiling salted water just until tender, about 4 minutes. Drain beans; transfer to bowl of ice water and cool. Drain. Using vegetable peeler, remove peel from lemon in long strips. Cut into very thin strips.
Combine Great Northern beans, bell pepper, green beans, lemon peel and olives in large bowl. Mix in oil and both vinegars. Season with salt and pepper.