Best 2 Roasted Pepper And Green Bean Salad Recipes

**Roasted Pepper and Green Bean Salad: A Symphony of Roasted Flavors**

Indulge in a vibrant and flavorful symphony of textures and tastes with our Roasted Pepper and Green Bean Salad. This delectable dish features a colorful medley of roasted red peppers, tender green beans, crisp red onions, and tangy feta cheese, all tossed in a zesty vinaigrette dressing. As a delightful side dish or a light and refreshing main course, this salad offers a perfect balance of roasted sweetness, crunchy textures, and a hint of savory saltiness. Get ready to tantalize your taste buds and embark on a culinary journey with this delightful recipe.

**Additional Recipes to Explore:**

- **Roasted Red Pepper Dip:** Transform roasted red peppers into a luscious and creamy dip, ideal for spreading on crackers, pita bread, or vegetable crudités.

- **Green Bean Casserole with Bacon:** Elevate the classic green bean casserole by adding crispy bacon and a creamy sauce, resulting in a comforting and flavorful side dish that will steal the show at any gathering.

- **Red Onion Marmalade:** Experience a sweet and tangy twist with this red onion marmalade. Perfect for glazing salmon, pork chops, or as a delicious addition to cheeseboards.

- **Feta Cheese Spread:** Whip up a quick and easy feta cheese spread, combining tangy feta, creamy Greek yogurt, and fresh herbs. Serve it as a dip with crackers or as a sandwich spread.

Let's cook with our recipes!

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

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

GREEN BEAN, ROASTED RED PEPPER, AND MANGO SALAD

GREEN BEAN, ROASTED RED PEPPER, AND MANGO SALAD image

Categories Bean Side Steam Vegetarian

Yield serves six

Number Of Ingredients 16

Ingredients

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.

Tips:

To save time, use pre-roasted red peppers from a jar. Just be sure to drain them well before using.
If you don't have a grill, you can roast the red peppers in the oven. Just preheat the oven to 400 degrees Fahrenheit and roast the peppers for 20-25 minutes, or until they are charred and slightly softened.
For a more flavorful salad, use a variety of green beans. Try using a mix of green, yellow, and purple beans.
To add a bit of extra crunch, top the salad with some toasted nuts or seeds. Pine nuts, walnuts, and sunflower seeds are all great options.
This salad is also delicious with a drizzle of balsamic vinegar or lemon juice.

Conclusion:

This roasted red pepper and green bean salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy salad recipe, give this one a try!