Green beans with strips of red, orange and yellow bell pepper in a cast-iron skillet, with lemon wedges and coarse salt beside it

SaladsPareveBy Baila P. / Western Kosher

Fresh Green Bean & Trio Pepper Salad

Name: Fresh Green Bean & Trio Pepper Salad
Yield: 4 servings
Ingredients: 1 lb Fine green beans (haricots verts) (trimmed); ½ Yellow bell pepper (thinly sliced); ½ Orange bell pepper (thinly sliced); ½ Red bell pepper (thinly sliced); 3 tbsp Extra virgin olive oil; 1½ tbsp White wine vinegar; 1 clove Garlic (finely minced); To taste Kosher salt & fresh black pepper

A crisp, colorful deli-style salad of lightly cooked fine green beans and sliced yellow, orange and red peppers in a simple garlic vinaigrette. Pareve. Serves 4-6.

Prep Time

15 mins

Cook Time

5 mins

Difficulty

Easy

Yield / Servings

4 Servings

Ingredients

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1 lb Fine green beans (haricots verts)
trimmed
½ Yellow bell pepper
thinly sliced
½ Orange bell pepper
thinly sliced
½ Red bell pepper
thinly sliced
3 tbsp Extra virgin olive oil
1½ tbsp White wine vinegar
1 clove Garlic
finely minced
To taste Kosher salt & fresh black pepper

Preparation Steps

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1
Bring a large pot of generously salted water to a boil. Add the green beans and cook for 3 to 4 minutes, until crisp-tender.
2
Drain immediately and transfer the beans to a bowl of ice water, to stop the cooking and keep them bright green. Drain well and pat dry.
3
In a large mixing bowl, whisk together the olive oil, white wine vinegar, garlic, salt and pepper.
4
Add the green beans and the sliced yellow, orange and red peppers to the dressing and toss thoroughly, until every piece is evenly coated.
5
Serve chilled or at room temperature, spread across a wide serving platter.