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

By Martha Stewart (16,118 recipes)
Multicolored Pepper-and-Bean Salad with Ricotta Salata and Herbs

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

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

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  • Yield
  • yield:Makes 10 to 12

Instructions

Read the preparation instructions at Martha Stewart


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