Green Bean Salad with Roasted Peppers

This recipe keeps the green beans crunchy by quickly blanching them, while the peppers are roasted and then tossed with tomatoes.

Heat a grill or turn on the broiler in your oven.

Trim 1/2 lb. of Green Beans and bring a pot of salted water to boil.  Prepare an ice bath of water.

When the water is boiling, add the green beans.  When it returns to a boil, drain the beans or remove from the water.  Immediately plunge them into the cold water bath.  Drain and allow to dry for at least 5 minutes.  Cut into 2-3 pieces each.

Combine 1 t. olive oil in a bowl with 1/2 t. of salt.  Throw 3-4 gypsy peppers into the bowl and toss well to coat with oil.  Place on the grill, or arrange on a baking sheet and place under the broiler.  Turn the heat to low.  Turn the peppers as the bottom (or top) softens and begins to brown.  You don’t want to blacken or burn the skin completely.

Remove the peppers, place in a bowl and allow to cool.  When they are cool, cut them open over the bowl so it catches the juices.  Remove the seeds and stems, then cut into medium-sized pieces.

Dice 2 medium or 3 ripe tomatoes and add to the bowl.  Toss with 1 T. salt and 1 clove of garlic, mashed in a garlic press.  After 5 minutes, add 2 T. olive oil, toss and taste the “dressing”.  Add red wine vinegar to taste plus black pepper.

Toss the beans and peppers with the tomatoes.  Add capers or chopped green olives if you want a tangier flavor.  Feta or goat chevre will thicken the dressing up a bit.

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