The Recipe

Multicolored Pepper-and-Bean Salad with Ricotta Salata and Herbs

COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
Multicolored Pepper-and-Bean Salad with Ricotta Salata and Herbs
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Ingredients

DESCRIPTION

You can prepare the vegetables up to two hours before serving and keep them covered in the refrigerator. If desired, include some poblano or other chiles along with the peppers. You can substitute feta cheese for ricotta salata.



INGREDIENTS

  • Coarse salt
  • 1/2 pound green beans, ends trimmed
  • 1/2 pound yellow wax beans, ends trimmed
  • 3 shallots, peeled and thinly sliced into half-moons (about 3/4 cup)
  • 1/4 cup capers, rinsed and drained (optional)
  • 3 tablespoons sherry vinegar
  • 5 tablespoons extra-virgin olive oil
  • 3 pounds assorted bell peppers, quartered, seeds and ribs removed
  • Freshly ground black pepper
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh mint leaves
  • 6 to 7 ounces fresh ricotta salata cheese

DIRECTIONS

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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