Roasted Peppers And Bean Salad Amandine

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 2 sweet red peppers
• 2 yellow bell peppers (or orange bell peppers. refer to note below)
• 1/2 lb fresh green beans
• 1/2 lb fresh yellow wax bean (refer to note below)
• 1 small red onion
• 1/4-1/2 cup toasted sliced almonds
• 3 tablespoons balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1/2-1 teaspoon dried tarragon (to taste)
• 1/2 teaspoon cumin (to taste)
• salt & freshly ground black pepper (to taste)

Recipe

• 1 preheat the broiler and place the whole peppers on a lightly greased tray close to the heat source until the skins are black and blistered. you can also char your peppers over a gas burner for the same result. either way, once they are blacked and skin is charred, place directly into a heat proof bowl and cover tightly with either aluminum foil or plastic wrap. let the peppers sweat until they are cool enough to handle. remove aluminum foil or plastic wrap.
• 2 carefully peel off the blackened skin, discarding the skins. remove core and seeds from peppers. slice lengthwise into thin, even-sized strips. set aside.
• 3 wash and rinse beans under cold water. remove tops from the beans (if you desire your beans to be same size, cut them to resemble each other. i only remove tops as having them the same size is not a priority for me). bring a pot of salted water to a boil and cook the beans for 2 minutes or until crisp tender to desired doneness (being careful not to overcook).
• 4 drain and cool quickly by refreshing the beans under very cold water or in a bowl of ice and water. when cool, drain again. (i sometimes don't follow the cooling process as i feel it can sometimes wash the flavor away. but, if i need the cooking process to stop (because i may have overcooked them slightly), i do place them in cold water with ice cubes.
• 5 thinly slice the onion and place in a large bowl. add the beans and peppers.
• 6 to make the dressing, place the vinegar in a small bowl and add the oil in a thin stream, whisking constantly. add the tarragon and cumin, and season to taste with salt and pepper.
• 7 pour the vinaigrette onto the vegetables and toss to coat. arrange decoratively on a platter and sprinkle with the sliced toasted almonds.
• 8 note: if you can't find both yellow wax beans or yellow bell peppers in your market, you can use all green beans or all red bell peppers as i normally do. the colors are even more beautiful when you can find all the colors noted.