Roasted Red Pepper and Green Bean Salad

I mentioned the amazing weather in my previous post. The warmer weather makes me want less crock pot and casserole meals and more salad like dishes. Green bean salad! I had the pleasure of enjoying this salad at a friend’s BBQ last summer. She was kind enough to share the recipe (since I probably ate half of it at the party).
It is also good practice for roasting your own peppers. Please do not get lazy and purchase the overly expensive jar of roasted red peppers. They are not even close to the real thing and taste so much different. And you need the practice. Once you roast your own- you will find yourself making them for all kinds of dishes. Humus, pasta sauces, scrambled tofu/ or eggs, and sandwiches. EVERYTHING! Just do it, you won’t be sorry.
5 red bell peppers
3 medium shallots, thinly sliced
2 garlic cloves, minced
1/4 cup red wine vinegar
1 tablespoon sherry or balsamic vinegar
1/2 cup extra-virgin olive oil
Freshly ground pepper
1 1/2 pounds green beans
1 pound cherry tomatoes, halved
2 tablespoons chopped parsley
1/2 cup roasted almonds, chopped
1. Preheat the broiler. Roast the peppers under the broiler or over a gas flame, turning a few times, until charred all over; transfer to a work surface and let cool. Discard the skin, stems and seeds and cut the peppers into 2-by-1-inch strips.
2. In a small bowl, combine the shallots with the garlic, red wine and sherry vinegars and a large pinch of salt. Let stand for 10 minutes. Stir in the olive oil and season with salt and pepper.
3. Meanwhile, bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, about 4 minutes. Drain and spread out on a large baking sheet. Let cool to room temperature.
4. In a large bowl, combine the peppers with the beans, tomatoes, and parsley. Add the shallot dressing and toss well. Sprinkle with the almonds and serve.