Green Beans and Sweet Red Bell Pepper Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From a Caribbean/Central American/Mexican cookbook by the Hermes Publishing House. Use crisp and fresh vegetables-this is not the recipe to use up older vegetables from the back of your frig. If fresh, good quality green beans are unavailable, use a top quality frozen brand. Ingredients:
3 tablespoons red wine vinegar |
1/2 cup extra virgin olive oil (good quality!) |
salt, to taste |
fresh ground black pepper, to taste |
2 1/2 cups cooked green beans, quartered (or frozen green beans) |
2 medium red bell peppers, seeded, membranes removed, and diced |
2 -3 green onions, white and green parts, sliced |
1 serrano chili, seeded if desired and minced (can use pickled serrano if you wish) |
1 head iceberg lettuce, coarsely shredded (or any crisp similar textured lettuce such as romaine) |
1/2 cup spanish olives with pimento, sliced |
1/4 cup red onion, sliced into crescents |
Directions:
1. 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.
2. 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.
3. Combine the green beans in a mixing bowl with the diced bell peppers, green onions, and serrano chile.
4. Pour the marinated salad dressing over the vegetables and toss lightly to coat.
5. 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.
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