Green Beans And Sweet Red Bell Pepper Salad Recipes

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GREEN BEANS WITH RED PEPPERS

"Balsamic vinegar adds zing to these colorful sauteed veggies that cook in a flash," says Chris Kallies of Oldsmar, Florida. "Trim the beans and julienne the pepper ahead to make this dish in a snap at the last minute."

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 6



Green Beans with Red Peppers image

Steps:

  • In a nonstick skillet coated with cooking spray, saute beans and red pepper in oil for 4 minutes or until crisp-tender. Stir in the vinegar, basil and pepper.

Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

1/4 pound fresh green beans, trimmed
1/2 cup julienned sweet red pepper
1/2 teaspoon olive oil
1 teaspoon balsamic vinegar
1/8 to 1/4 teaspoon dried basil
1/8 teaspoon pepper

GREEN BEANS AND SWEET RED BELL PEPPER SALAD

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



Green Beans and Sweet Red Bell Pepper Salad image

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

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

GREEN BEAN-AND-ROASTED RED PEPPER SALAD

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



Green Bean-And-Roasted Red Pepper Salad image

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

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

GREEN BEAN AND RED PEPPER SALAD

Provided by Pierre Franey

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8



Green Bean and Red Pepper Salad image

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

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

RED AND GREEN BEAN SALAD

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 40m

Yield 8 to 12 servings

Number Of Ingredients 20



Red and Green Bean Salad image

Steps:

  • Microwave lime in a small bowl for about 30 seconds to release essential oils, and set aside until it is just cool enough to handle. Prepare salsa by combining tomatoes, onion, bell pepper, mango, parsley, serrano pepper, and garlic. When the lime is just cooled down enough to handle, cut it in half, remove any seeds and squeeze the lime juice into the salsa. Season with salt and pepper, stir to combine and set aside.
  • Blanch the green beans for about 2 minutes in salted water, drain and let cool.
  • Prepare the dressing. Through the feed opening of a running blender add, 1 at a time, rice wine vinegar, ground ginger, garlic and parsley until a smooth paste forms. Leaving the blender running, add the olive oil in a slow stream through the feed opening. Season with salt and freshly ground black pepper, to taste.
  • Gently fold the cooled green beans with the salsa, radishes, tomatoes, and red onion. Use enough of the dressing to coat, but do not feel compelled to use all of the dressing. You can serve the rest of the dressing on the side.

1 lime
2 large ripe tomatoes, seeds removed and diced small
1 small red onion, chopped
1 red bell pepper, stem and seeds removed and diced small
1 ripe mango, peeled, pitted and coarsely chopped
1/4 cup chopped flat-leaf parsley
1 serrano pepper, seeds and stems removed and minced (use gloves and protect your eyes and nose when handling all hot peppers)
1 medium clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
2 pounds fresh green beans, trimmed and cut into 1-inch pieces
10 fresh radishes, thinly sliced
2 large ripe tomatoes, cut into wedges
1 red onion, medium dice
1/4 cup rice wine vinegar
1 teaspoon ground ginger
2 cloves garlic, gently crushed with the blade of a knife and quartered
1 tablespoon chopped flat-leaf parsley
1/2 cup olive oil
Kosher salt and freshly ground black pepper

SWEET PEPPER BALSAMIC BEAN SALAD

Marinated beans that pack a punch! Refrigerate this salad overnight and see if it gets more tasty. You can vary the recipe by substituting black beans for the kidney beans, if you like.

Provided by Kathy Miller

Categories     Salad     Beans

Yield 4

Number Of Ingredients 11



Sweet Pepper Balsamic Bean Salad image

Steps:

  • In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
  • In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic; shake well. Pour over vegetables; toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours.
  • To serve, place leaves of lettuce on individual salad plates and top with bean mixture.

Nutrition Facts : Calories 144.3 calories, Carbohydrate 28.6 g, Fat 0.9 g, Fiber 8.9 g, Protein 7.7 g, SaturatedFat 0.1 g, Sodium 995.7 mg, Sugar 4.9 g

1 cup chopped yellow bell pepper
1 (15 ounce) can kidney beans, drained and rinsed
1 (7 ounce) jar roasted red peppers, drained
12 cherry tomatoes, halved
2 tablespoons chopped fresh parsley
3 tablespoons balsamic vinegar
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon white sugar
1 teaspoon dried basil
1 teaspoon chopped garlic
½ head lettuce

GREEN BEAN AND YELLOW PEPPER SALAD

Serve this colorful side dish with Marinated Flank Steak.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 6



Green Bean and Yellow Pepper Salad image

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

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)

GREEN BEANS WITH RED PEPPER

"This is one of our favorite in-a-snap side dishes," writes Tracey Medeiros of Atlanta, Georgia. It's also a beautiful addition to any holiday plate.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 5 servings.

Number Of Ingredients 7



Green Beans with Red Pepper image

Steps:

  • Place beans and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6-8 minutes or until crisp-tender., Meanwhile, in a large skillet, melt butter; add red pepper and shallot. Cook, uncovered, over medium heat until red pepper is crisp-tender., Drain beans; stir into red pepper mixture. Season with salt and pepper. Transfer to a serving platter; sprinkle with almonds.

Nutrition Facts :

1-1/2 pounds fresh green beans, trimmed
1/3 cup water
6 tablespoons butter
3/4 cup sliced sweet red pepper
1 tablespoon chopped shallot
Salt and pepper to taste
1/3 cup sliced almonds, toasted

BLACK BEAN AND BELL PEPPER SALAD

Categories     Salad     Bean     Citrus     Onion     Pepper     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 16



Black Bean and Bell Pepper Salad image

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.)

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

THREE-BEAN SALAD WITH RED ONION AND RED BELL PEPPER

Categories     Salad     Bean     Pepper     Side     No-Cook     Vegetarian     Quick & Easy     Chill     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 9



Three-Bean Salad with Red Onion and Red Bell Pepper image

Steps:

  • Combine all ingredients in large bowl. Season to taste with salt and pepper and toss well. Refrigerate 1 to 2 hours.

1 15 1/4-ounce can kidney beans, rinsed, drained
1 15-ounce can garbanzo beans (chick-peas), rinsed, drained
1 9-ounce package frozen French-cut green beans, thawed, drained
1/2 red onion, finely chopped
1/2 large red bell pepper, diced
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 large garlic clove, pressed
1 teaspoon dried basil, crumbled

ROASTED PEPPER AND GREEN BEAN SALAD

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 10



Roasted Pepper and Green Bean Salad image

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

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

COLD GREEN BEAN SALAD WITH MANGO AND RED PEPPERS

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



Cold Green Bean Salad with Mango and Red Peppers image

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

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

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From foodandwine.com


SWEET PEPPER BALSAMIC BEAN SALAD RECIPE - FOOD NEWS
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.
From foodnewsnews.com


GREEN BEAN BELL PEPPER SALAD - ALL INFORMATION ABOUT HEALTHY …
Whisk together oil, vinegar, mustard, pepper, salt, and parsley in a small bowl. Place the steamed green beans and diced roasted bell pepper in a salad bowl and pour dressing over them. Toss all ingredients gently until the beans and peppers are fully coated with the dressing. Let the salad marinate at room temperature for 30 minutes.
From therecipes.info


FRESH GREEN BEANS WITH RED BELL PEPPERS AND ONIONS
Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly ...
From justfarmed.com


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