Two-bean and roasted red pepper salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Dried Great Northern beans; (about 1 1/3 cups) |
| 2 | teaspoons | Salt |
| 1 | large | Red bell pepper |
| 8 | ounces | Green beans; trimmed, cut |
| ; crosswise into | ||
| ; thirds | ||
| 1 | Lemon | |
| ½ | cup | Black brine-cured olives; (such as Kalamata) |
| ¼ | cup | Olive oil |
| 2 | tablespoons | Red wine vinegar |
| 1 | tablespoon | Balsamic vinegar |
Directions
Place dried beans in medium saucepan. Pour enough cold water over to cover beans 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 until 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 sides. Wrap in paper bag and let stand 10 minutes. Peel and seed pepper.
Cut pepper into matchstick-size strips.
Cook green beans in pot of boiling salted water just until tender, about 4 minutes. Drain beans; transfer to bowl of ice water and cool. Drain. Using vegetable 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 in large bowl. Mix in oil and both vinegars. Season with salt and pepper.
Serves 4.
Bon Appetit July 1995
Converted by MC_Buster.
Per serving: 1358 Calories (kcal); 57g Total Fat; (36% calories from fat); 55g Protein; 172g Carbohydrate; 0mg Cholesterol; 4312mg Sodium Food Exchanges: 9½ Grain(Starch); 3 Lean Meat; 4 Vegetable; ½ Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.