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
- 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.
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)