Roasted Pepper and Green Bean Salad
Published April 17, 1990
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
1 large red sweet pepper
¾ pound green beans
Salt to taste
1 tablespoon Dijon-style mustard
1 tablespoon red-wine vinegar
4 tablespoons olive oil
¼ teaspoon ground cumin
Freshly ground pepper to taste
½ cup finely chopped red onion
2 tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
11 grams carbs; 170 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 4 grams fiber; 395 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven broiler.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Delicious! I will use a little less oil next time and I will make it again.
*Good! Can substitute bottled piquillos. Add garlic to dressing, kalamatas to salad.