Green Bean-And-Roasted Red Pepper Salad - cooking recipe

Ingredients

5 red bell peppers
3 medium shallots, thinly sliced
2 garlic cloves, minced
1/4 cup red wine vinegar
1 tablespoon sherry wine vinegar
salt
1/3 - 1/2 cup extra virgin olive oil (use sparingly so as to use less)
fresh ground pepper
1 1/2 lbs green beans
1 lb cherry tomatoes, halved
2 tablespoons chopped mint
2 tablespoons chopped parsley
1/2 cup roasted macadamia nuts or 1/2 cup almonds, chopped

Preparation

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.
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.
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.
In a large bowl, combine the peppers with the beans, tomatoes, mint and parsley.
Add the shallot dressing and toss well.
Sprinkle with the macadamia nuts or almonds, toss & serve.