Marinated Green Bean Salad

Marinated Green Bean Salad

Vegetables marinated in Red Wine–Mustard Vinaigrette are delicious and refreshing atop slices of bell pepper.

Marinated Green Bean Salad
Yield: 12 servings • Preparation: 30 minutes • Refrigerate: 4 hours
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  1. 3 red bell peppers
  2. 3 orange bell peppers
  3. 2 cups blanched whole green beans
  4. ½ cup cooked baby lima beans
  5. ½ cup frozen white corn kernels, thawed
  6. 1 recipe Red Wine–Mustard Vinaigrette (recipe follows)
  7. Garnish: chopped fresh chives
  1. Using a sharp paring knife, cut 6 (approximately 3-x-2-inch) lobes from red bell peppers and 6 lobes from orange bell peppers. Cover, and refrigerate lobes until needed.
  2. Dice remaining portions of bell pepper to yield ¼ cup of each color. Set aside.
  3. Cut green beans into ½-inch pieces.
  4. In a medium bowl, combine green beans, lima beans, corn, diced red bell pepper, diced orange bell pepper, and Red Wine–Mustard Vinaigrette, stirring well.
  5. Store in an airtight container in the refrigerator until cold, approximately 4 hours.
  6. Divide salad evenly among reserved bell pepper lobes.
  7. Garnish with finely chopped chives, if desired. Serve immediately.
TeaTime Magazine
Red Wine–Mustard Vinaigrette
Yield: ½ cup • Preparation: 5 minutes
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  1. 2 tablespoons red-wine vinegar
  2. 1 tablespoon fresh lemon juice
  3. 2 teaspoons Dijon-style mustard*
  4. 1 teaspoon finely minced shallot
  5. ½ teaspoon sugar
  6. ¼ teaspoon salt
  7. ⅛ teaspoon ground black pepper
  8. 3 tablespoons extra-light olive oil
  1. In a small bowl, combine red-wine vinegar, lemon juice, mustard, shallot, sugar, salt, and pepper, whisking well. Add olive oil in a steady stream, whisking vigorously until blended.
  1. *For testing purposes, we used Grey Poupon Country Dijon Mustard.
TeaTime Magazine
From TeaTime November/December 2012

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