Smoked Turkey Leg and Green Bean Salad

• 1 pound string beans, ends trimmed, cut into 1-inch pieces
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 small red onion, sliced in half moons
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper
• 1 red bell pepper, seeded and julienned
• 6 sun-dried tomatoes packed in oil, chopped
• Meat from 1 (1-pound) smoked turkey leg, skin removed and meat roughly chopped, 10 ounces
• 1 tablespoon lemon juice
• 1/4 cup pine nuts, toasted

1. Bring a large pot of salted water to a boil over medium heat and add the string beans.
2. Blanch until bright green, about 3 minutes, then transfer to an ice bath.
3. Warm the butter and the oil in a large skillet over medium heat.
4. Add the onion and garlic, a pinch of salt and pepper, and cook until they are softened but have no color.
5. Add the bell pepper to the skillet and continue to saute another 2 minutes.
6. Strain the string beans and pat dry.
7. Add the beans, tomatoes, turkey and lemon juice and stir until all ingredients are evenly incorporated and warm.
8. Transfer to a serving bowl, top with toasted pine nuts and serve.

string beans, butter, vegetable oil, red onion, garlic, kosher salt, red bell pepper, tomatoes, turkey, lemon juice, pine nuts

Taken from www.foodnetwork.com/recipes/sunny-anderson/smoked-turkey-leg-and-green-bean-salad-recipe.html (may not work)