Green Bean, Bell Pepper, and Red Onion Salad
Votes: 8
Time: 1 hour 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Green bean, bell pepper, and red onion salad - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 230g green beans, tops trimmed, halved at an angle
- 230 g white green beans, tops trimmed, halved at an angle
- 1 can (400g) red kidney beans, drained and rinsed
- 1/2 cup 5% table vinegar
- Juice of 1 lemon
- 1 teaspoon of sugar
- 1/2 tsp coriander seeds, crushed
- 1 teaspoon coarse salt, plus more as needed
- Freshly ground black pepper
- 1 red bell pepper, cut into strips
- 1/2 red onion, thinly sliced
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- 2 tbsp chopped fresh cilantro
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Cooking the dish according to the recipe:
- Prepare the marinade: Combine vinegar, half a lemon juice, 1/2 cup water, sugar, coriander seeds, salt, and a pinch of pepper in a saucepan. Bring to a boil and cook for 1–2 minutes.
Place bell pepper and red onion in a separate bowl; pour in the brine. Let cool to room temperature.
Remove the bell peppers and red onions from the marinade and pat dry. Reserve 1/4 cup of the marinade for the dressing. - Prepare green beans: Bring a large pot of salted water to a boil, add green and white green beans, and cook until tender, 3 to 4 minutes. Drain and rinse.
Place white and green beans in a salad bowl, then add red beans, pickled bell peppers and red onion. - Prepare the spicy dressing: Whisk the marinade, remaining lemon juice and Dijon mustard in a bowl, then pour in the olive oil, whisking constantly until smooth.
Add the dressing to the salad bowl and toss. Cover and refrigerate for at least 1 hour. Before serving, stir in the cilantro and season with salt and pepper.
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