Multicolored Pepper and Bean Salad with Ricotta Salata and Herbs

Name: Multicolored Pepper and Bean Salad with Ricotta Salata and Herbs
Yield: serves 10 to 12
Ingredients: Coarse salt; 1/2 pound green beans, ends trimmed; 1/2 pound yellow wax beans, ends trimmed; 3 shallots, peeled and thinly sliced into half-moons (about 3/4 cup); 1/4 cup capers, rinsed and drained (optional); 3 tablespoons sherry vinegar; 5 tablespoons extra-virgin olive oil; 3 pounds assorted bell peppers, quartered, seeds and ribs removed; Freshly ground black pepper; 1/2 cup loosely packed fresh basil leaves; 1/2 cup loosely packed fresh mint leaves; 6 to 7 ounces fresh ricotta salata cheese

January 26, 2012

You can prepare the vegetables up to 2 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 the ricotta salata.

Recipe notes

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