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.
sweet yellow bell peppers
sweet red bell peppers
or wax beans, or both together, trimmed and cut in half crosswise
scallions, spring or green onions
apple cider vinegar
olive oil, extra-virgin
goat (chevre) cheese
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.