Green Bean Pepper Salad Recipes

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GREEN PEPPER TOMATO SALAD



Green Pepper Tomato Salad image

My mother has made this tasty salad for as long as I can remember. It's no surprise that this recipe has worked its way into my hand-written "Most Used Recipes" book. --Lili Hill of Athens, Georgia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 8

3 medium tomatoes, seeded and chopped
1 medium green pepper, chopped
1 celery rib, thinly sliced
1/2 cup chopped red onion
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. , Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.

Nutrition Facts : Calories 34 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 213mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

GREEN BEAN-AND-ROASTED RED PEPPER SALAD



Green Bean-And-Roasted Red Pepper Salad image

Private chef Michael Emmanuel's late-harvest salad gets its surprisingly meaty richness from the sliced red bell peppers he roasts in a clay oven, a broiler also works well. F&W Magazine - From: Ultimate Napa Wine & Pizza Party - October 2009 edition. ;)

Provided by Manami

Categories     Salad Dressings

Time 50m

Yield 10 serving(s)

Number Of Ingredients 13

5 red bell peppers
3 medium shallots, thinly sliced
2 garlic cloves, minced
1/4 cup red wine vinegar
1 tablespoon sherry wine vinegar
salt
1/3-1/2 cup extra virgin olive oil (use sparingly so as to use less)
fresh ground pepper
1 1/2 lbs green beans
1 lb cherry tomatoes, halved
2 tablespoons chopped mint
2 tablespoons chopped parsley
1/2 cup roasted macadamia nuts or 1/2 cup almonds, chopped

Steps:

  • Preheat the broiler.
  • Roast the peppers under the broiler or over a gas flame, turning a few times, until charred all over; transfer to a work surface and let cool.
  • Discard the skin, stems and seeds and cut the peppers into 2-by-1-inch strips.
  • In a small bowl, combine the shallots with the garlic, red wine and sherry vinegars and a large pinch of salt.
  • Let stand for 10 minutes.
  • Stir in the olive oil and season with salt and pepper.
  • Meanwhile, bring a large pot of salted water to a boil.
  • Add the beans and cook until crisp-tender, about 4 minutes.
  • Drain and spread out on a large baking sheet.
  • Let cool to room temperature.
  • In a large bowl, combine the peppers with the beans, tomatoes, mint and parsley.
  • Add the shallot dressing and toss well.
  • Sprinkle with the macadamia nuts or almonds, toss & serve.

Nutrition Facts : Calories 160.3, Fat 12.6, SaturatedFat 1.9, Sodium 9.3, Carbohydrate 12, Fiber 4.8, Sugar 5, Protein 2.9

GREEN BEAN AND RED PEPPER SALAD



Green Bean and Red Pepper Salad image

Provided by Pierre Franey

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 pound green beans
1 medium-size sweet red bell pepper
1/2 cup finely chopped red onion
2 teaspoons Dijon mustard
1 tablespoon red-wine vinegar
1/4 teaspoon ground cumin
Salt and freshly ground pepper to taste
1/3 cup olive or vegetable oil

Steps:

  • Trim the ends off the beans. Remove the strings if any.
  • Bring to a boil enough water to cover the beans. Add the beans and, when the water returns to a boil, cook until tender, about 8 minutes. Do not overcook. Drain well and put them in a salad bowl.
  • Preheat broiler.
  • Place the pepper under the broiler, and cook it on all sides until the entire skin is well charred. When cool enough to handle, split it in half. Remove and discard the seeds and veins. Pull off the charred skin, and cut the pepper into strips about 1/4-inch wide. Add them to the beans. Add the onion.
  • Place the mustard, vinegar, cumin, salt and pepper in a small mixing bowl. Start stirring with a wire whisk, and gradually add the oil. Blend well.
  • Add the dressing to the bean mixture. Stir and blend well.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 439 milligrams, Sugar 6 grams, TransFat 0 grams

GREEN BEAN AND YELLOW PEPPER SALAD



Green Bean and Yellow Pepper Salad image

Serve this colorful side dish with Marinated Flank Steak.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 6

1/3 cup red-wine vinegar
3 tablespoons olive oil
1 medium red onion, halved and thinly sliced
Coarse salt and ground pepper
2 pounds green beans, trimmed and halved crosswise
2 yellow bell peppers (ribs and seeds removed), cut into wedges (each 2 inches long and 1/2 inch wide)

Steps:

  • In a large bowl, whisk together vinegar and oil. Add onion. Toss to combine; season with salt and pepper. Set aside.
  • In a large pot of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain and rinse with cold water. Pat dry with paper towels.
  • To bowl with onion, add bell pepper and cooked green beans. Toss to combine; season with salt and pepper. Serve.

Nutrition Facts : Calories 99 g, Fat 5 g, Protein 2 g

GREEN BEAN CASSEROLE SALAD



Green Bean Casserole Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
1 1/2 pounds green beans, trimmed and cut into thirds or halves depending on the size
2 tablespoons extra-virgin olive oil
8 ounces baby bella mushrooms, sliced
1 shallot, sliced into rings
One 5.2-ounce container garlic and herb soft cheese, such as Boursin
1/2 cup fried onions

Steps:

  • Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
  • Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
  • Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.

COLD GREEN BEAN SALAD WITH MANGO AND RED PEPPERS



Cold Green Bean Salad with Mango and Red Peppers image

This cold and crunchy green bean and mango salad is made with just a few ingredients but packs a punch when it comes to flavor. Its freshness from the beans and sweetness from the mangoes is a perfect combination. Enjoy the salad as a side with oven-roasted or honey-mustard chicken thighs.

Provided by Aroma and Essence

Time 30m

Yield 4

Number Of Ingredients 12

1 pound fresh green beans, trimmed
1 large red bell pepper, thinly sliced
1 large mango, thinly sliced
2 medium shallots, thinly sliced
¼ cup crumbled feta cheese
1 small red onion, minced
¼ cup white balsamic vinegar
2 tablespoons white sugar
1 tablespoon whole grain mustard
1 tablespoon poppy seeds
¼ cup extra-virgin olive oil
salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Add beans and boil until color changes to bright green, 2 to 3 minutes.
  • Drain beans completely and run under cold water or submerge in a bowl with ice-cold water to stop the cooking process. Once cooled, drain completely and set aside.
  • Combine bell pepper, mango, and shallots in a large salad bowl. Add green beans and feta cheese; toss to combine.
  • Combine onion, balsamic vinegar, sugar, mustard, and poppy seeds together in a bowl. Drizzle in olive oil while whisking rapidly until dressing is smooth. Season with salt and pepper.
  • Drizzle about 1/4 cup vinaigrette over the salad and mix to combine.

Nutrition Facts : Calories 342.1 calories, Carbohydrate 40 g, Cholesterol 14 mg, Fat 18.9 g, Fiber 7.2 g, Protein 6.6 g, SaturatedFat 4.5 g, Sodium 253.4 mg, Sugar 25.8 g

ROASTED PEPPER AND GREEN BEAN SALAD



Roasted Pepper and Green Bean Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 large red sweet pepper
3/4 pound green beans
Salt to taste
1 tablespoon Dijon-style mustard
1 tablespoon red-wine vinegar
4 tablespoons olive oil
1/4 teaspoon ground cumin
Freshly ground pepper to taste
1/2 cup finely chopped red onion
2 tablespoons chopped parsley

Steps:

  • Preheat the oven broiler.
  • Place the pepper under the broiler and cook on all sides until the skin is well charred. Remove from the oven. When cool enough to handle split the pepper in half, core it and discard the skin. Pat the pepper dry on paper towels. Cut the pepper lengthwise into thin strips. Set aside.
  • Trim or break off the ends of the beans. Remove the strings, if any. Bring enough water to a boil to cover the beans when added. Add salt and the beans. Bring to a boil and simmer for 4 to 8 minutes or until tender. Drain well.
  • Put the mustard and vinegar in a mixing bowl. Start beating with a wire whisk and gradually add the oil. Add the cumin, salt and pepper. Blend well. Add the beans, red peppers, onion and parsley. Toss well and serve.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 394 milligrams, Sugar 5 grams, TransFat 0 grams

GREEN BEAN 'N' PEA SALAD



Green Bean 'N' Pea Salad image

This crispy salad from Pat Walter of Pine Island, Minnesota is a snap to make with convenient frozen green beans and peas. Diced pimientos add a dash of color, and the sweet-sour dressing adds flavor to this appealing toss.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) frozen peas, thawed
3 cups frozen French-style green beans, thawed
1 cup chopped celery
1/2 cup chopped green pepper
1/3 cup finely chopped onion
1/4 cup diced pimientos
3/4 cup sugar
1/3 cup cider vinegar
2 tablespoons water
1/2 teaspoon salt

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, combine the sugar, vinegar, water and salt; stir until sugar is dissolved. Pour over vegetables; toss to coat. Refrigerate for 3-4 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 137 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 229mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

GREEN BEAN, YELLOW PEPPER, AND BACON SALAD WITH OREGANO VINAIGRETTE



Green Bean, Yellow Pepper, and Bacon Salad with Oregano Vinaigrette image

Categories     Salad     Side     Picnic     Bacon     Green Bean     Bell Pepper     Summer     Chill     Oregano     Boil     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8 to 10

Number Of Ingredients 7

1 1/2 pounds green beans, trimmed
1 tablespoon red-wine vinegar
1 teaspoon Dijon-style mustard
1/2 teaspoon dried orégano, crumbled
1/4 cup extra-virgin olive oil
1 small yellow bell pepper, cut into paper-thin strips
6 slices of lean bacon, cooked until crisp and drained

Steps:

  • In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, drain them, and refresh them in a bowl of ice and cold water. In a large bowl whisk together the vinegar, the mustard, and the orégano and add the oil in a stream, whisking until the vinaigrette is emulsified. To the vinaigrette add the beans, drained well, the yellow pepper, and the bacon, crumbled, toss the salad, and season it with salt and black pepper. The salad may be made 8 hours in advance.

BLACK BEAN AND BELL PEPPER SALAD



Black Bean and Bell Pepper Salad image

Categories     Salad     Bean     Citrus     Onion     Pepper     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 16

Vinaigrette
1/2 cup water
16 dates (about 4 ounces), pitted, finely chopped
1/2 cup fresh lime juice
6 tablespoons extra-virgin olive oil
2 tablespoons dried oregano
4 teaspoons honey
4 teaspoons ground cumin
4 teaspoons ground coriander
Salad
4 15-ounce cans black beans, rinsed, drained
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped red onion
1/2 cup chopped fresh parsley

Steps:

  • For Vinaigrette:
  • Boil water and dates in heavy small saucepan for 2 minutes. Remove from heat; cover and let stand 1 hour to soften.
  • Transfer date mixture to blender. Add lime juice, oil, oregano, honey, cumin and coriander and purée. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature before using.)
  • For salad:
  • Combine beans, bell peppers, onion and parsley in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)

GREEN BEANS AND SWEET RED BELL PEPPER SALAD



Green Beans and Sweet Red Bell Pepper Salad image

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.

Provided by COOKGIRl

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil (good quality!)
salt, to taste
fresh ground black pepper, to taste
2 1/2 cups cooked green beans, quartered (or frozen green beans)
2 medium red bell peppers, seeded, membranes removed, and diced
2 -3 green onions, white and green parts, sliced
1 serrano chili, seeded if desired and minced (can use pickled serrano if you wish)
1 head iceberg lettuce, coarsely shredded (or any crisp similar textured lettuce such as Romaine)
1/2 cup Spanish olives with pimento, sliced
1/4 cup red onion, sliced into crescents

Steps:

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

Nutrition Facts : Calories 325.8, Fat 30.1, SaturatedFat 4.2, Sodium 282.4, Carbohydrate 14.8, Fiber 6.1, Sugar 6.6, Protein 3.5

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From unicornsinthekitchen.com


GREEN BEAN SALAD - MELISSASSOUTHERNSTYLEKITCHEN.COM
2022-07-01 Add 1 teaspoon salt. Bring to a boil. Once at a boil, lower the heat to medium and simmer for 5-8 minutes or just until crisp tender. Drain green beans well and set aside. Meanwhile, in a stand blender add cider vinegar, lemon juice, Dijon, garlic cloves, 1 teaspoon salt, sugar, black pepper and onion powder. Pulse a few times to combine.
From melissassouthernstylekitchen.com


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