Best 2 Green Bean And Yellow Pepper Salad Recipes

**Indulge in a symphony of flavors with this Green Bean and Yellow Pepper Salad!**

Brighten your meals with a refreshing and vibrant Green Bean and Yellow Pepper Salad, a delightful combination of crisp green beans, colorful yellow peppers, and a tangy dressing. This salad is not only a feast for the eyes but also a treat for the taste buds. With its medley of textures and flavors, this salad is a perfect side dish for grilled meats, fish, or tofu. It's also a fantastic option for picnics, potlucks, and summer gatherings.

This versatile recipe offers three delectable variations:

1. **Classic Green Bean and Yellow Pepper Salad:** Savor the simplicity of fresh green beans and yellow peppers tossed in a tangy vinaigrette dressing.

2. **Bacon-Wrapped Green Bean and Yellow Pepper Salad:** Elevate your salad with crispy bacon-wrapped green bean bundles, adding a smoky and savory twist.

3. **Asian-Inspired Green Bean and Yellow Pepper Salad:** Experience a burst of Asian flavors with a dressing made from soy sauce, rice vinegar, sesame oil, and ginger.

Each variation brings a unique culinary journey, catering to diverse palates and preferences. Follow our step-by-step instructions and helpful tips to create a salad that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

GREEN BEAN AND YELLOW PEPPER SALAD

Green Bean and Yellow Pepper Salad image

Serve this colorful side dish with Marinated Flank Steak.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 6

Ingredients

1/3 cup red-wine vinegar
3 tablespoons olive oil
1 medium red onion, halved and thinly sliced
Coarse salt and ground pepper
2 pounds green beans, trimmed and halved crosswise
2 yellow bell peppers (ribs and seeds removed), cut into wedges (each 2 inches long and 1/2 inch wide)

Steps:

In a large bowl, whisk together vinegar and oil. Add onion. Toss to combine; season with salt and pepper. Set aside.
In a large pot of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain and rinse with cold water. Pat dry with paper towels.
To bowl with onion, add bell pepper and cooked green beans. Toss to combine; season with salt and pepper. Serve.

Nutrition Facts : Calories 99 g, Fat 5 g, Protein 2 g

GREEN BEAN, YELLOW PEPPER, AND BACON SALAD WITH OREGANO VINAIGRETTE

Green Bean, Yellow Pepper, and Bacon Salad with Oregano Vinaigrette image

Categories Salad Side Picnic Bacon Green Bean Bell Pepper Summer Chill Oregano Boil Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 8 to 10

Number Of Ingredients 7

Ingredients

1 1/2 pounds green beans, trimmed
1 tablespoon red-wine vinegar
1 teaspoon Dijon-style mustard
1/2 teaspoon dried orégano, crumbled
1/4 cup extra-virgin olive oil
1 small yellow bell pepper, cut into paper-thin strips
6 slices of lean bacon, cooked until crisp and drained

Steps:

In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, drain them, and refresh them in a bowl of ice and cold water. In a large bowl whisk together the vinegar, the mustard, and the orégano and add the oil in a stream, whisking until the vinaigrette is emulsified. To the vinaigrette add the beans, drained well, the yellow pepper, and the bacon, crumbled, toss the salad, and season it with salt and black pepper. The salad may be made 8 hours in advance.

Tips:

Choose Fresh and Crisp Vegetables: Select vibrant green beans and yellow peppers that are firm and free of blemishes for the best flavor and texture.
Blanch the Green Beans: Blanching helps retain the green color and crisp texture of the green beans. Bring a large pot of salted water to a boil, add the green beans, and cook for 2-3 minutes. Immediately transfer them to an ice bath to stop the cooking process.
Roast the Yellow Peppers: Roasting the yellow peppers enhances their natural sweetness and smoky flavor. Preheat your oven to 400°F (200°C) and toss the yellow peppers with olive oil, salt, and pepper. Roast for 20-25 minutes, or until the peppers are tender and slightly charred.
Make a Tangy Dressing: Combine lemon juice, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl and whisk until well blended. The tangy dressing adds a bright and flavorful contrast to the roasted vegetables.
Assemble the Salad: In a large bowl, combine the blanched green beans, roasted yellow peppers, red onion, and cherry tomatoes. Drizzle the dressing over the salad and toss to coat evenly.
Add Optional Toppings: For extra flavor and texture, consider adding crumbled feta cheese, chopped fresh parsley, roasted pine nuts, or crispy shallots to the salad.

Conclusion:

This vibrant and refreshing green bean and yellow pepper salad is a perfect side dish for any summer gathering. The combination of crisp green beans, roasted yellow peppers, and tangy dressing creates a medley of flavors and textures that will impress your taste buds. With its vibrant colors and delightful flavors, this salad is sure to be a hit at your next potluck, barbecue, or picnic. So, gather your ingredients, follow the steps, and enjoy a delicious and healthy green bean and yellow pepper salad that is both visually appealing and packed with flavor.