Green Bean And Yellow Pepper Salad Recipes

GREEN & YELLOW BEAN SALAD WITH CHERRY TOMATOES

Steps:

• Cook the beans in a large pot of boiling water with a good tablespoon of salt until tender crisp (4 to 5 minutes; best to check at 4 minutes!). Drain, rinse with cold water and immerse in an ice water bath to stop the cooking process. I put the colander into a very large bowl of ice water for this, so I don't have to pick ice cubes out of the beans. As soon as they're cooled through, drain thoroughly and pat them dry (rolling them in a tea towel works well, too). (If you don't plan to use them right away, you can dry them, wrap them in a tea towel, seal in a container and store in the refrigerator for up to one day.)
• Combine the oil and vinegar (plus sugar, if using) in the bottom of a large serving bowl, and toss in the shallots and basil. Whisk well with a fork and add the tomatoes as you halve them. Grind in pepper to taste, stir again and then add the beans. Toss everything together until all the beans are coated with the dressing and the tomatoes, basil and shallots are happily intermingled among the beans. Serve right away, or cover and chill for at least an hour and up to 4 hours, tossing occasionally. Serve the salad cold or at room temperature.

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.

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

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.

SWEET PEPPER BALSAMIC BEAN SALAD

Steps:

• In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
• In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic; shake well. Pour over vegetables; toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours.
• To serve, place leaves of lettuce on individual salad plates and top with bean mixture.

GREEN BEAN, YELLOW BEAN AND CHERRY TOMATO SALAD

Steps:

• Cook all beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; rinse with cold water and drain well. (Can be prepared 1 day ahead. Pat dry, then wrap in paper towels. Enclose in plastic bag and refrigerate.)
• Combine beans, tomatoes, onion and basil in serving bowl. Whisk oil, vinegar and sugar in small bowl to blend. Season dressing with salt and pepper. Add dressing to vegetables; toss to coat. Cover; chill at least 1 hour and up to 4 hours, tossing occasionally. Serve salad cold or at room temperature.