Green Bean and Roasted Red Pepper Salad

Photo: Kristi Rimkus

Ingredients

4 cups green beans, trimmed

1/2 cup red onion, finely chopped

1 cup roasted red peppers, chopped

1 clove garlic, finely chopped

1/4 cup parsley

salt and pepper

Preparation

Place trimmed green beans in a large steamer basket in a covered pan with 2″ water. Bring to a boil over medium high heat and steam for 8 – 10 minutes until beans are crisp-tender.

Plunge beans into a large bowl filled with cold water and ice. Allow to cool and then drain in a colander. Remove to a large bowl.

Add remaining ingredients and allow to chill in the refrigerator for 30 minutes to blend flavors.

Tip: Roasted peppers are simple to make, fresher and cheaper than purchasing the jarred variety. Preheat your oven to 450. Place peppers on a cookie sheet lined with foil and spray on all sides with cooking spray. Bake for 20 – 30 minutes until peppers are almost blackened on all sides. You’ll want to turn frequently. Remove from the oven and fold foil over to enclose peppers. Allow to cool, then peel the skin off the outside and scrape the insides out. Slice or chop as needed.