Two Bean And Roasted Red Pepper Salad Recipes

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GREEN BEAN-AND-ROASTED RED PEPPER SALAD



Green Bean-And-Roasted Red Pepper Salad image

Private chef Michael Emmanuel's late-harvest salad gets its surprisingly meaty richness from the sliced red bell peppers he roasts in a clay oven, a broiler also works well. F&W Magazine - From: Ultimate Napa Wine & Pizza Party - October 2009 edition. ;)

Provided by Manami

Categories     Salad Dressings

Time 50m

Yield 10 serving(s)

Number Of Ingredients 13

5 red bell peppers
3 medium shallots, thinly sliced
2 garlic cloves, minced
1/4 cup red wine vinegar
1 tablespoon sherry wine vinegar
salt
1/3-1/2 cup extra virgin olive oil (use sparingly so as to use less)
fresh ground pepper
1 1/2 lbs green beans
1 lb cherry tomatoes, halved
2 tablespoons chopped mint
2 tablespoons chopped parsley
1/2 cup roasted macadamia nuts or 1/2 cup almonds, chopped

Steps:

  • Preheat the broiler.
  • Roast the peppers under the broiler or over a gas flame, turning a few times, until charred all over; transfer to a work surface and let cool.
  • Discard the skin, stems and seeds and cut the peppers into 2-by-1-inch strips.
  • In a small bowl, combine the shallots with the garlic, red wine and sherry vinegars and a large pinch of salt.
  • Let stand for 10 minutes.
  • Stir in the olive oil and season with salt and pepper.
  • Meanwhile, bring a large pot of salted water to a boil.
  • Add the beans and cook until crisp-tender, about 4 minutes.
  • Drain and spread out on a large baking sheet.
  • Let cool to room temperature.
  • In a large bowl, combine the peppers with the beans, tomatoes, mint and parsley.
  • Add the shallot dressing and toss well.
  • Sprinkle with the macadamia nuts or almonds, toss & serve.

Nutrition Facts : Calories 160.3, Fat 12.6, SaturatedFat 1.9, Sodium 9.3, Carbohydrate 12, Fiber 4.8, Sugar 5, Protein 2.9

ROASTED RED-PEPPER SALAD WITH ANCHOVY WHITE BEANS



Roasted Red-Pepper Salad with Anchovy White Beans image

We love our greens, but in this salad they are more of an accent to the tender white beans and sweet, meaty roasted red peppers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h

Number Of Ingredients 10

4 small red bell peppers
Coarse salt and freshly ground pepper
2 anchovy fillets packed in olive oil, minced
1 clove garlic, minced
2 teaspoons sherry vinegar
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
1 can (15 ounces) small white beans, drained and rinsed
1/4 ounce Parmesan cheese, grated (2 tablespoons)
1 cup packed spicy baby greens, such as watercress or arugula

Steps:

  • Char bell peppers over the flames of a gas burner, turning with tongs until blackened and blistered, about 10 minutes. (Alternatively, broil them 2 or 3 inches from heat source.) Transfer peppers to a bowl, cover with a plate, and let stand until cool. Scrape off skins with a paring knife and wipe flesh clean with a paper towel. Keeping stems intact, cut peppers in half lengthwise, then remove and discard seeds. Arrange on a platter and season with salt and pepper.
  • Whisk together anchovies, garlic, vinegar, oil, and parsley in a medium bowl. Add beans and toss to coat. Season with salt and pepper. Spoon over peppers and top with Parmesan and greens.

TWO-BEAN AND ROASTED RED PEPPER SALAD



Two-Bean and Roasted Red Pepper Salad image

Yield Serves 4

Number Of Ingredients 9

8 ounces (about 1 1/3 cups) dried Great Northern beans
2 teaspoons salt
1 large red bell pepper
8 ounces green beans, trimmed, cut crosswise into thirds
1 lemon
1/2 cup black brine-cured olives (such as Kalamata)
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar

Steps:

  • Place dried beans in medium saucepan. Pour enough cold water over to cover beans by 3 inches. Let stand overnight.
  • Drain beans and return to same saucepan. Pour enough cold water over to cover beans by 3 inches. Bring to boil. Reduce heat; cover partially and simmer until tender, about 40 minutes. Add 2 teaspoons salt to beans and cool 15 minutes. Drain and cool beans.
  • Char bell pepper over gas flame or under broiler and until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed pepper. Cut pepper into matchstick-size strips.
  • Cook green beans in pot of boiling salted water just until tender, about 4 minutes. Drain beans; transfer to bowl of ice water and cool. Drain. Using vegetable peeler, remove peel from lemon in long strips. Cut into very thin strips.
  • Combine Great Northern beans, bell pepper, green beans, lemon peel and olives in large bowl. Mix in oil and both vinegars. Season with salt and pepper.

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