Green Bean-And-Roasted Red Pepper Salad

• 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

1. Preheat the broiler.
2. 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.
3. Discard the skin, stems and seeds and cut the peppers into 2-by-1-inch strips.
4. In a small bowl, combine the shallots with the garlic, red wine and sherry vinegars and a large pinch of salt.
5. Let stand for 10 minutes.
6. Stir in the olive oil and season with salt and pepper.
7. Meanwhile, bring a large pot of salted water to a boil.
8. Add the beans and cook until crisp-tender, about 4 minutes.
9. Drain and spread out on a large baking sheet.
10. Let cool to room temperature.
11. In a large bowl, combine the peppers with the beans, tomatoes, mint and parsley.
12. Add the shallot dressing and toss well.
13. Sprinkle with the macadamia nuts or almonds, toss & serve.

red bell peppers, shallots, garlic, red wine vinegar, sherry wine vinegar, salt, extra virgin olive oil, fresh ground pepper, green beans, cherry tomatoes, mint, parsley, nuts

Taken from www.food.com/recipe/green-bean-and-roasted-red-pepper-salad-395693 (may not work)