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Categories:
sweet yellow bell peppers sweet red bell peppers water salt green beans tomatoes scallions Italian parsley lemon juice - fresh apple cider vinegar mustard honey olive oil goat
Viewed: 42 - Published at: 5 years agoIngredients
- 1 medium sweet yellow bell peppers
- 1 medium sweet red bell peppers
- 2 quarts water
- 2 1/2 teaspoons salt divided
- 1 pound green beans or wax beans, or both together, trimmed and cut in half crosswise
- 2 cups cherry tomatoes halved
- 1/2 cup scallions, spring or green onions sliced
- 1/4 cup italian parsley freshly chopped
- 2 tablespoons lemon juice fresh
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon honey
- 1 1/2 teaspoons olive oil, extra-virgin
- 1/2 cup goat (chevre) cheese crumbled
Method
- Preheat broiler.
- Cut bell pepper in half lengthwise, and discard the seeds and membranes.
- Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
- Broil pepper halves 10 minutes or until blackened.
- Place in a paper bag, and seal.
- Let stand 15 minutes.
- Peel and cut into strips.
- Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan.
- Add beans; cook 4 minutes or until beans are crisp-tender, or you can steam beans tossed with 1 teaspoon salt before steaming.
- Drain; place in a large bowl.
- Add bell pepper strips, tomatoes, onions, and parsley; toss to combine.
- Combine remaining 1/2 teaspoon of salt, cider vinegar, and remaining ingredients except goat cheese, stirring with a whisk.
- Drizzle over salad; toss gently to combine.
- Sprinkle with goat cheese.
- Serve.
