Vegetables marinated in Red Wine–Mustard Vinaigrette are delicious and refreshing atop slices of bell pepper.
Marinated Green Bean Salad
2014-11-01 00:26:24
Yield: 12 servings • Preparation: 30 minutes • Refrigerate: 4 hours
Ingredients
- 3 red bell peppers
- 3 orange bell peppers
- 2 cups blanched whole green beans
- ½ cup cooked baby lima beans
- ½ cup frozen white corn kernels, thawed
- 1 recipe Red Wine–Mustard Vinaigrette (recipe follows)
- Garnish: chopped fresh chives
Instructions
- 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.
- Dice remaining portions of bell pepper to yield ¼ cup of each color. Set aside.
- Cut green beans into ½-inch pieces.
- 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.
- Store in an airtight container in the refrigerator until cold, approximately 4 hours.
- Divide salad evenly among reserved bell pepper lobes.
- Garnish with finely chopped chives, if desired. Serve immediately.
TeaTime Magazine https://teatimemagazine.com/
Red Wine–Mustard Vinaigrette
2014-11-01 00:27:38
Yield: ½ cup • Preparation: 5 minutes
Ingredients
- 2 tablespoons red-wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon-style mustard*
- 1 teaspoon finely minced shallot
- ½ teaspoon sugar
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 3 tablespoons extra-light olive oil
Instructions
- 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.
Notes
- *For testing purposes, we used Grey Poupon Country Dijon Mustard.
TeaTime Magazine https://teatimemagazine.com/
From TeaTime November/December 2012
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