Sunday, October 17, 2010
Red Pepper and Green Bean Salad
Yesterday we had a little dinner party. It was nice to get together with people that I haven't seen for quite some time and I was really happy that I had the opportunity to cook for many people because this usually means that you could prepare many different dishes and all the food will be eaten and not thrown away!
Since I already had the Mexican Cod Caramba prepared, I decided to go with the Latin American cuisine. So, apart from the cod, I cooked Jamaican eschovished fish, Colombian cheesy potatoes, some home-made Guacamole and a Mexican pepper - green bean salad. I think the combination was pretty successful and the people seemed to enjoy it. :)
Here is the recipe of the salad. The rest of the recipes are coming the following days.
1/2 iceberg lettuce, shredded
200-250 gr cooked green beans
1/2 red and 1/2 sweet bell pepper, seeded and chopped
2 spring onions, chopped
3-4 drained pickles, chopped
1/4 cup whole green olives, seeded
2 tbsp canned sweet corn, drained
3 tbsp red wine vinegar
6 tbsp extra virgin olive oil
salt and ground black pepper to taste
1. In a b0wl combine the green beans, peppers, spring onions, pickles and olives.
2. Pour in the vinegar and olive oil and season with salt and pepper. Mix well.
3. In a large flat dish lay the lettuce. Arrange the vegetable mix on top, garnish with corn and it's ready to eat!