Green Beans and Sweet Red Bell Pepper Salad

Total Time
Prep 15 mins
Cook 0 mins

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.

Ingredients Nutrition


  1. 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. 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. Combine the green beans in a mixing bowl with the diced bell peppers, green onions, and serrano chile.
  4. Pour the marinated salad dressing over the vegetables and toss lightly to coat.
  5. 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.


Most Helpful

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.

Sharon123 June 05, 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!

Elmotoo May 26, 2009

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