Recipe by COOKGIRl
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.
Top Review by Sharon123
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.
- 3 tablespoons red wine vinegar
- 1⁄2 cup extra virgin olive oil (good quality!)
- salt, to taste
- fresh ground black pepper, to taste
- 2 1⁄2 cups cooked green beans, quartered (or frozen green beans)
- 2 medium red bell peppers, seeded, membranes removed, and diced
- 2 -3 green onions, white and green parts, sliced
- 1 serrano chili, seeded if desired and minced (can use pickled serrano if you wish)
- 1 head iceberg lettuce, coarsely shredded (or any crisp similar textured lettuce such as Romaine)
- 1⁄2 cup Spanish olives with pimento, sliced
- 1⁄4 cup red onion, sliced into crescents
Directions See How It's Made
- 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.
- 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.
- Combine the green beans in a mixing bowl with the diced bell peppers, green onions, and serrano chile.
- Pour the marinated salad dressing over the vegetables and toss lightly to coat.
- 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.