Green Bean and Red Pepper Salad

• 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
• 13 cup olive or vegetable oil

1. Trim the ends off the beans.
2. Remove the strings if any.
3. Bring to a boil enough water to cover the beans.
4. Add the beans and, when the water returns to a boil, cook until tender, about 8 minutes.
5. Do not overcook.
6. Drain well and put them in a salad bowl.
7. Preheat broiler.
8. Place the pepper under the broiler, and cook it on all sides until the entire skin is well charred.
9. When cool enough to handle, split it in half.
10. Remove and discard the seeds and veins.
11. Pull off the charred skin, and cut the pepper into strips about 1/4-inch wide.
12. Add them to the beans.
13. Add the onion.
14. Place the mustard, vinegar, cumin, salt and pepper in a small mixing bowl.
15. Start stirring with a wire whisk, and gradually add the oil.
16. Blend well.
17. Add the dressing to the bean mixture.
18. Stir and blend well.

green beans, sweet red bell pepper, red onion, mustard, redwine vinegar, ground cumin, salt, olive

Taken from cooking.nytimes.com/recipes/3179 (may not work)