Recipe information
Yield
Serves 12 to 14
Ingredients
3 large red bell peppers
2 pounds slender green beans, trimmed
3/4 cup olive oil
1/3 cup red wine vinegar
3 garlic cloves, minced
Lettuce leaves (optional)
Preparation
Step 1
Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch-wide strips. Transfer to large bowl. Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer to bowl of ice water to cool. Drain well. Add to bowl with peppers.
Step 2
Whisk oil, vinegar and garlic in small bowl to blend well. Pour over vegetables; toss. Season to taste with salt and pepper. Cover; chill up to 6 hours.
Step 3
Line large bowl with lettuce leaves, if desired. Mound vegetables in center.
