Green Bean, Roasted Pepper, and Cherry Tomato Salad with Goat Cheese
These green beans, roasted sweet bell pepper, juicy cherry tomatoes, and topped with goat cheese, drizzling with some fresh lemon juice, olive oil, mustard and chopped parsley, it can be a side dish or a light and tasty snack.
Ingredients
| 1 | medium |
sweet yellow bell peppers
|
* |
| 1 | medium |
sweet red bell peppers
|
|
| 2 | quarts |
water
|
* |
| 2 ½ | teaspoons |
salt
divided |
|
| 1 | pound |
green beans
or wax beans, or both together, trimmed and cut in half crosswise |
|
| 2 | cups |
cherry tomatoes
halved |
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| ¼ | cup |
italian parsley
freshly chopped |
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 2 | tablespoons |
apple cider vinegar
|
|
| 1 | tablespoon |
dijon mustard
|
|
| 1 | teaspoon |
honey
|
|
| 1 ½ | teaspoons |
olive oil, extra-virgin
|
|
| ½ | cup |
goat (chevre) cheese
crumbled |
* |
Directions
Preheat broiler.
Cut bell pepper in half lengthwise, and discard the seeds and membranes.
Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
Broil pepper halves 10 minutes or until blackened.
Place in a paper bag, and seal.
Let stand 15 minutes. Peel and cut into strips.
Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan.
Add beans; cook 4 minutes or until beans are crisp-tender, or you can steam beans tossed with 1 teaspoon salt before steaming.
Drain; place in a large bowl.
Add bell pepper strips, tomatoes, onions, and parsley; toss to combine.
Combine remaining ½ teaspoon of salt, cider vinegar, and remaining ingredients except goat cheese, stirring with a whisk.
Drizzle over salad; toss gently to combine.
Sprinkle with goat cheese.
Serve.
Canada
almost 10 years ago
I love goat cheese, this salad looks very good, colorful, and no need to worry about calories and fat.