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Multicolored Pepper-and-Bean Salad with Ricotta Salata and Herbs

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You can prepare the vegetables up to 2 hours before serving and keep them covered in the refrigerator. If desired, include some poblano or other chiles along with the peppers. You can substitute feta cheese for ricotta salata.

Source: Martha Stewart Living, July 2002
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  • lkane12
    27 AUG, 2011
    lkane12..... loved this recipe ...didn't have wax beans so used all green beans and did use capers. Everyone loved it and it's definitely a keeper for us. had loads of green beans from my garden so very nice recipe. Splashed a little sherry in the vinagrette and used white wine vinegar
    Reply

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