Ingredients
-
-
3
-
1/2
-
-
-
-
2 1/2
-
2
-
2 - 3
-
1
-
1
-
1/2
-
1/4
-
-
Directions
Green Beans and Sweet Red Bell Pepper Salad, From a Caribbean/Central American/Mexican cookbook by the Hermes Publishing House Use crisp and fresh vegetables-this is not the recipe to use up older vegetables from the back of your frig If fresh, good quality green beans are unavailable, use a top quality frozen brand , I cooked green beans last night so used the leftovers to make the salad I added just a pinch of sugar to the dressing Loved it! Thanks! Made for the Epicurean Queens for ZWT 2009 , Hey, the kids & I loved this! Of course, dh hates green beans anyway, so his vote doesn’t count 😉 I was soo happy to find a recipe that I had the ingredients for, lol I did sub shallot for red onion & I think it’s a fab sub I did use frozen beans, nuked until just tender then stuffed into the freezer until COLD Worked like a charm I can’t wait for summer to use real green beans 😉 Made for the Kitchen Witches, ZWT5!
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Steps
|
1
Done
|
Prepare the Salad Dressing by Combining the Red Wine Vinegar With the Salt and Pepper. Gradually Whisk in the Olive Oil. Best Prepared 2-3 Hours in Advance to Allow the Ingredients to Marinate. |
|
2
Done
|
Cook the Green Beans Until Tender Crisp and Green Beans Are Still Brightly Colored. to Halt Cooking, Rinse and Drain Immediately Under Cold Water. Set Aside. |
|
3
Done
|
Combine the Green Beans in a Mixing Bowl With the Diced Bell Peppers, Green Onions, and Serrano Chile. |
|
4
Done
|
Pour the Marinated Salad Dressing Over the Vegetables and Toss Lightly to Coat. |
|
5
Done
|
Line a Large Serving Platter With the Chopped Lettuce Then Arrange the Vegetables on Top. Garnish With the Sliced Green Onions and the Sliced Red Onions. |
