Green Bean, Roasted Pepper, and Cherry Tomato Salad with Goat Cheese

Ingredients

• 1 medium sweet yellow bell peppers
• 1 medium sweet red bell peppers
• 2 quarts water
• 2 1/2 teaspoons salt divided
• 1 pound green beans or wax beans
• or both together
• trimmed and cut in half crosswise
• 2 cups cherry tomatoes halved
• 1/2 cup scallions
• spring or green onions sliced
• 1/4 cup italian parsley freshly chopped
• 2 tablespoons lemon juice fresh
• 2 tablespoons apple cider vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon honey
• 1 1/2 teaspoons olive oil
• extra-virgin
• 1/2 cup goat (chevre) cheese crumbled

Instructions

1. Preheat broiler.
2. Cut bell pepper in half lengthwise, and discard the seeds and membranes.
3. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
4. Broil pepper halves 10 minutes or until blackened.
5. Place in a paper bag, and seal.
6. Let stand 15 minutes.
7. Peel and cut into strips.
8. Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan.
9. Add beans; cook 4 minutes or until beans are crisp-tender, or you can steam beans tossed with 1 teaspoon salt before steaming.
10. Drain; place in a large bowl.
11. Add bell pepper strips, tomatoes, onions, and parsley; toss to combine.
12. Combine remaining 1/2 teaspoon of salt, cider vinegar, and remaining ingredients except goat cheese, stirring with a whisk.
13. Drizzle over salad; toss gently to combine.
14. Sprinkle with goat cheese.
15. Serve.