Fresh summer green beans from the Middleburg Farmers Market mix so well with the roasted peppers and onions. I do have a shortcut secret for pearl onions, I discovered frozen pearl onions which are ready to go, no peeling required! They can be used straight from the freezer and tossed in with the red peppers for roasting.
Green Bean Salad with Roasted Red Peppers and Pearl Onions with Basil
Serves 6
1 pint green beans, washed and trimmed
2 red or yellow peppers cored and cut 1 ½” pieces
1 cup frozen pearl onion (or fresh which have been peeled)
2 tablespoons olive oil
1 handful of basil, torn into bite size pieces
Dijon Vinaigrette - recipe below
In a large stock pot of salted boiling water add the green beans and simmer for about 4 minutes or until tender, drain and give a quick rinse of cold water to stop the cooking
Heat the oven to 375 degrees
Line a baking sheet with aluminum foil
Toss the pearl onions and peppers with olive oil on the baking sheet and roast for about 40 minutes or until the vegetables are soft golden brown in places
Let them cool to room temperature
Toss with the green beans
Dress with Dijon Vinaigrette
Add the basil right before serving
This will make much more dressing than you will need, but this is the dressing I always have on hand - for this salad start with 2-3 tablespoons
Dijon Vinaigrette
¾ cup olive oil
¼ seasoned rice vinegar
1 heaping tablespoon Dijon mustard
Combine in a jar with a tight fitting lid
Store the leftover dressing in the refrigerator
From the freezer to the sheet pan - a fantastic short cut for pearl onions,
you can use these in so many other ways