Prep 15 mins
Cook 2 mins
Beautifully vibrant looking salad that is also delicious and good for you. As this salad sits the flavors permeate throughout. I use this as a side dish but I have been known to top it over a bed of baby spinach leaves for an enjoyable lunch.
- 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)
- 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.
- Carefully peel off the blackened skin, discarding the skins. Remove core and seeds from peppers. Slice lengthwise into thin, even-sized strips. Set aside.
- 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).
- 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.
- Thinly slice the onion and place in a large bowl. Add the beans and peppers.
- 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.
- Pour the vinaigrette onto the vegetables and toss to coat. Arrange decoratively on a platter and sprinkle with the sliced toasted almonds.
- 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.