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Categories:
red bell pepper water salt wax beans cherry tomatoes green onions parsley cider vinegar lemon juice mustard sugar extravirgin olive oil goat cheese
Viewed: 66 - Published at: 8 years agoIngredients
- 1 medium red bell pepper
- 2 quarts water
- 2 1/2 teaspoons salt, divided
- 1 pound wax beans, trimmed and cut in half crosswise
- 2 cups cherry tomatoes, halved
- 1/2 cup sliced green onions
- 1/4 cup chopped fresh parsley
- 2 tablespoons cider vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons sugar
- 1 teaspoon extravirgin olive oil
- 1/2 cup (2 ounces) crumbled goat cheese
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 zip-top plastic 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. 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.
