Green Beans And Sweet Red Bell Pepper Salad Food

GREEN BEANS WITH RED PEPPERS

Steps:

• In a nonstick skillet coated with cooking spray, saute beans and red pepper in oil for 4 minutes or until crisp-tender. Stir in the vinegar, basil and pepper.

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 BEANS AND SWEET RED BELL PEPPER SALAD

Steps:

• Prepare the salad dressing by combining the red wine vinegar with the salt and pepper. Gradually whisk in the olive oil. Best prepared 2-3 hours in advance to allow the ingredients to marinate.
• Cook the green beans until tender crisp and green beans are still brightly colored. To halt cooking, rinse and drain immediately under cold water. Set aside.
• Combine the green beans in a mixing bowl with the diced bell peppers, green onions, and serrano chile.
• Pour the marinated salad dressing over the vegetables and toss lightly to coat.
• Line a large serving platter with the chopped lettuce then arrange the vegetables on top. Garnish with the sliced green onions and the sliced red onions.

RED AND GREEN BEAN SALAD

Steps:

• Microwave lime in a small bowl for about 30 seconds to release essential oils, and set aside until it is just cool enough to handle. Prepare salsa by combining tomatoes, onion, bell pepper, mango, parsley, serrano pepper, and garlic. When the lime is just cooled down enough to handle, cut it in half, remove any seeds and squeeze the lime juice into the salsa. Season with salt and pepper, stir to combine and set aside.
• Blanch the green beans for about 2 minutes in salted water, drain and let cool.
• Prepare the dressing. Through the feed opening of a running blender add, 1 at a time, rice wine vinegar, ground ginger, garlic and parsley until a smooth paste forms. Leaving the blender running, add the olive oil in a slow stream through the feed opening. Season with salt and freshly ground black pepper, to taste.
• Gently fold the cooled green beans with the salsa, radishes, tomatoes, and red onion. Use enough of the dressing to coat, but do not feel compelled to use all of the dressing. You can serve the rest of the dressing on the side.

SESAME-SOY GREEN BEANS AND PEPPERS

Steps:

• Cut green beans into 2-inch pieces on an angle. Place in a skillet. Add water, salt, to taste and cook beans 5 minutes, then drain beans. Place the skillet back on stove and add vegetable oil. Heat pan over high heat until oil smokes. Add the beans and red peppers and stir-fry 2 minutes. Add the soy and sesame oil and transfer to a serving dish. Garnish with sesame seeds and serve.

BLACK BEAN AND BELL PEPPER SALAD

Steps:

• For Vinaigrette:
• Boil water and dates in heavy small saucepan for 2 minutes. Remove from heat; cover and let stand 1 hour to soften.
• Transfer date mixture to blender. Add lime juice, oil, oregano, honey, cumin and coriander and purée. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature before using.)
• For salad:
• Combine beans, bell peppers, onion and parsley in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)

THREE-BEAN SALAD WITH RED ONION AND RED BELL PEPPER

Steps:

• Combine all ingredients in large bowl. Season to taste with salt and pepper and toss well. Refrigerate 1 to 2 hours.

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 BEANS WITH COLORED PEPPERS (CROWD SIZE)

Steps:

• In 12-inch skillet, cook green beans on Stove-Top as directed on bag. Drain; place beans on plate and loosely cover to keep warm.
• Meanwhile, in small bowl, mix lemon juice, mustard, basil and thyme; set aside.
• Add oil to same skillet; heat over medium-high heat. Add bell peppers; cook 6 to 8 minutes, stirring frequently, just until tender.
• Add green beans and lemon mixture to peppers; toss to coat. Sprinkle with salt; cook 2 to 3 minutes, stirring frequently. Serve sprinkled with freshly ground black pepper.

GREEN BEAN AND YELLOW PEPPER SALAD

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.

COLD GREEN BEAN SALAD WITH MANGO AND RED PEPPERS

Steps:

• Bring a large pot of salted water to a boil. Add beans and boil until color changes to bright green, 2 to 3 minutes.
• Drain beans completely and run under cold water or submerge in a bowl with ice-cold water to stop the cooking process. Once cooled, drain completely and set aside.
• Combine bell pepper, mango, and shallots in a large salad bowl. Add green beans and feta cheese; toss to combine.
• Combine onion, balsamic vinegar, sugar, mustard, and poppy seeds together in a bowl. Drizzle in olive oil while whisking rapidly until dressing is smooth. Season with salt and pepper.
• Drizzle about 1/4 cup vinaigrette over the salad and mix to combine.

GREEN AND RED PEPPER SALAD

Steps:

• Pre-heat oven to 425 degrees.
• Place the peppers cut-side down on a baking sheet with a lip or a baking pan. Bake for 10 minutes. Turn peppers over and bake for an additional 5 minutes. Repeat previous step two more times. Total baking time is 25 minutes.
• Remove tray from oven and cover with a clean dishtowel for 10 minutes. The peppers should be soft and tender and you can easily slip off the skins.
• Cut the green peppers into a 1/4 inch dice. Slice the red pepper halves in half (now they will be quarters) and reserve.
• Add 1 tablespoon of oil to a non-stick skillet over medium heat. Add onions and stir for a minute, then add garlic and stir for 30 seconds. Add the green peppers, lower the heat a bit and cook for 5 minutes. Add tomatoes, cumin and cayenne and mix well. Cook an additional 6 minutes looking for the mixture to loose some of its moisture.
• Combine the ingredients for the dressing in a small bowl and whisk.
• To assemble your salad, arrange the red pepper quarters on a serving platter -- a la spokes on a wheel or flower petals. Its fine if the overlap a bit. Drizzle dressing over the red peppers. Spoon the green pepper-tomato mixture into the center -- allowing some to casually spill over.
• Alternately, you can arrange this on single serving platters with 2 red pepper quarters in a V-shape and the green pepper-tomato mixture placed where the two strips join together.
• This salad can be served chilled or at room temperature.

GREEN BEANS WITH RED PEPPER

Steps:

• Place beans and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6-8 minutes or until crisp-tender., Meanwhile, in a large skillet, melt butter; add red pepper and shallot. Cook, uncovered, over medium heat until red pepper is crisp-tender., Drain beans; stir into red pepper mixture. Season with salt and pepper. Transfer to a serving platter; sprinkle with almonds.

ROASTED PEPPER AND GREEN BEAN SALAD

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.