Dilled Bean and Pepper Salad
This bean salad has a refreshing tangy bite to it for appetites wilting in the summer heat. It's easy to make ahead, and great to keep in the fridge to reach for as a quick side salad to complete a meal. And, it's a salad that really is light and lively. Makes 6 cups (750 g) in total
- 1 pound Green Beans
- 1 Bell Pepper sliced, thin (red, orange or yellow)
- ½ Onion small, minced
- 1 tablespoon Dill Weed dried
- 4 cloves Garlic minced
- 1 teaspoon Chile Flakes
- ⅔ cup Cider Vinegar
- 1 teaspoon Sugar
- 2 teaspoons Salt
- 1 teaspoon Ground Pepper
- ½ teaspoon Celery Seed
- 1 tablespoon Olive Oil
- Wash the green beans, and top them. Bring 400 ml (4 cl / 1.5 cups) of water to boil in a small pot. Add the fresh green beans and cover. Cook for about 5 minutes (2 minutes in a pressure cooker) until they start to get tender and bright green. Drain and plunge into cold water. After about 5 minutes, transfer to a large bowl and add the thinly sliced bell pepper, the minced onion, and the dill weed.
- Put all the remaining ingredients in a microwave proof jug, and mix. Microwave for a minute or two till it has boiled a bit, then remove from microwave and pour over the beans. Toss the salad with tongs, and put into a covered dish in the fridge to marinate for several hours.
You can make this a day ahead of time; in fact, it's better if you do. Just turn the covered dish occasionally to baste the beans in the dressing. This will keep about 5 days, covered, in fridge. Instead of ½ an onion, you can use 3 or 4 green onions thinly chopped. You could use half-green beans, half yellow beans. We used a good quality, unfiltered apple cider vinegar (Bragg's.) If your chile flakes are really fresh, you may want to use only ½ teaspoon. Optional: serve garnished with some chopped parsley, and perhaps a few halved cherry tomatoes.
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