Best 2 Green Bean And Red Pepper Salad Recipes
Indulge in a symphony of flavors and textures with our tantalizing Green Bean and Red Pepper Salad. This vibrant dish celebrates the harmonious union of crisp green beans, roasted red peppers, tangy feta cheese, and aromatic herbs, all delicately tossed in a zesty lemon-tahini dressing. As a delightful bonus, we present two additional salad recipes that showcase the versatility of green beans: a refreshing Green Bean Salad with Pickled Shallots and a hearty Green Bean and Potato Salad. Each salad offers a unique flavor profile, catering to diverse palates and preferences.
Check out the recipes below so you can choose the best recipe for yourself!
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, 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.
Tips:
- Choose high-quality ingredients: Fresh, crisp green beans and bell peppers are essential for this salad. Look for beans that are bright green and snap when you break them. Bell peppers should be firm and have a deep, rich color.
- Blanch the green beans: Blanching the green beans helps them retain their bright color and crisp texture. Be sure to shock the beans in ice water immediately after blanching to stop the cooking process.
- Use a flavorful dressing: The dressing is what brings all the flavors of this salad together. Use a good quality olive oil and vinegar, and add some fresh herbs and spices for extra flavor.
- Serve the salad chilled: This salad is best served chilled. You can make it ahead of time and store it in the refrigerator for up to 24 hours.
Conclusion:
This green bean and red pepper salad is a simple, refreshing, and delicious side dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends.
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