Green Bean and Yellow Pepper Salad
The oil and vinegar soften and mellow the onion while you continue with the rest of the recipe. If making this salad ahead, cover the onion-dressing mixture with plastic; refrigerate separately from green beans and peppers. Just before serving, toss to combine.
- Total Time:
- Servings: 8
Source: Everyday Food, June 2006
- 1/3 cup red-wine vinegar
- 3 tablespoons olive oil
- 1 medium red onion, halved and thinly sliced
- Coarse salt and ground pepper
- 2 pounds green beans, trimmed and halved crosswise
- 2 yellow bell peppers (ribs and seeds removed), cut into wedges (each 2 inches long and 1/2 inch wide)
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.