Food & Cooking Recipes Salad Recipes Green Bean and Yellow Pepper Salad 3.7 (35) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 8 Serve this colorful side dish with Marinated Flank Steak. Ingredients ⅓ 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 ½ inch wide) Directions 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. Cook's Notes 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. Print