Green Bean, Bell Pepper, and Red Onion Salad
Committee meeting working lunch, 8/1/12
This colorful salad is perfect for mid to late summer, when green beans, bell peppers, red onions, and herbs are all in season. Preparing it takes several different steps, but the result is worth it. Or, if you like raw green beans, skip a cooking step and add them to the salad raw.
- 1/2 medium red onion*
- 1/4 cup red wine vinegar or white wine vinegar
- 2 tablespoons chopped fresh oregano or marjoram (or use 2 teaspoons dried oregano or marjoram)*
- large pinch salt
- 1 lb green beans*
- 4 strips bacon
- 2 sweet bell peppers – red, yellow, or orange*
- 1 tablespoon olive oil
- additional salt and black pepper to taste
Thinly slice the red onion. Place in a small bowl with the vinegar, chopped herbs, and pinch of salt. Allow to sit for at least 30 minutes while you make the rest of the salad.
Pinch the stem ends off the green beans. Bring a pot of salted water to a boil. Add green beans and cook for 4-6 minutes, until just tender. Drain beans and allow to cool.
Heat a pan over medium-low heat. Add bacon and cook until crisp. Remove and chop bacon, leaving bacon fat in pan.
While bacon is cooking, thinly slice the peppers. In a large bowl, combine peppers, cooked beans, and onions (leave the vinegar behind in the bowl). When done, add chopped bacon.
To the bacon fat in the pan, add half the vinegar from the onions and an additional tablespoon olive oil. Pour over vegetables and toss to coat. Add black pepper and additional salt to taste.
Serve room temperature or chilled.
*Onions, pepper, green beans, and herbs can all be grown in your garden.