Green Bean Salad with Basil and Roasted Pepper

February 24th, 2010 / Comments 7

I found green beans at the market yesterday for the first time since we arrived in Siracusa.

green beans 04 Green Bean Salad with Basil and Roasted Pepper

They were thin, unblemished and tender.  I decided to combine blanched green beans with fresh basil and pieces of roasted red pepper from the market. Here’s how I did it.

Green Bean Salad with Basil and Roasted Pepper

I rinsed the beans and snapped the stem ends off while I waited for a large pot of salted water to boil. I didn’t cover the pot while they cooked, at a rolling boil, until just tender, about eight minutes. I drained the beans in a colander and rinsed them with cold water to set the bright green color and to prevent them from continuing to cook.

I combined the green beans, half of a roasted pepper cut in small pieces and a handful of roughly chopped basil leaves in a serving bowl,  the zest from half a lemon, a big glug of olive oil, salt and pepper. I stirred it up and served it at room temperature.  I made a savory rice salad  the next day with the leftover bean salad, including the puddle of olive oil in the bottom of the bowl and an equal portion of leftover rice.

Green Bean Salad List

  • green beans
  • roasted red pepper
  • basil
  • lemon
  • olive oil
  • salt & pepper
  • fresh basil

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