Green Bean-and-Roasted Red Pepper Salad

• HEALTHY
• MAKE-AHEAD
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 5 red bell peppers
2. 3 medium shallots, thinly sliced
3. 2 garlic cloves, minced
4. 1/4 cup red wine vinegar
5. 1 tablespoon sherry vinegar
6. Salt
7. 1/2 cup extra-virgin olive oil
8. Freshly ground pepper
9. 1 1/2 pounds green beans
10. 1 pound cherry tomatoes, halved
11. 2 tablespoons chopped mint
12. 2 tablespoons chopped parsley
13. 1/2 cup roasted almonds, chopped

1. 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.
2. 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.
3. 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.
4. In a large bowl, combine the peppers with the beans, tomatoes, mint and parsley. Add the shallot dressing and toss well. Sprinkle with the almonds and serve.