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Two-Bean And Roasted Red Pepper Salad
Recipe By : Bon Appetit July 1995
Serving Size : 4 Preparation Time :0:00
Categories : Beans & Peas Bon Appetit Magazine
Salads & Salad Dressings To Post
Amount Measure Ingredient -- Preparation Method
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1 1/3 cups dried great northern beans
2 teaspoons salt
1 large red bell pepper
8 ounces green beans -- trimmed cut
-- crosswise into thirds
1 lemon
1/2 cup black brine-cured olives
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
Place dried beans in medium saucepan. Pour enough cold water over to cover bea
ns by 3 inches. Let stand overnight.
Drain beans and return to same saucepan. Pour enough cold water over to cover
beans by 3 inches. Bring to boil. Reduce heat; cover partially and simmer unt
il tender, about 40 minutes. Add 2 teaspoons salt to beans and cool 15 minutes
. Drain and cool beans.
Char bell pepper over gas flame or under broiler and until blackened on all sid
es. Wrap in paper bag and let stand 10 minutes. Peel and seed pepper. Cut pe
pper into matchstick-size strips.
Cook green beans in pot of boiling salted water just until tender, about 4 minu
tes. Drain beans; transfer to bowl of ice water and cool. Drain. Using veget
able peeler, remove peel from lemon in long strips. Cut into very thin strips.
Combine Great Northern beans, bell pepper, green beans, lemon peel and olives i
n large bowl. Mix in oil and both vinegars. Season with salt and pepper.
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