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

Directions

Preheat broiler.

Cut bell pepper in half lengthwise, and discard the seeds and membranes.

Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.

Broil pepper halves 10 minutes or until blackened.

Place in a paper bag, and seal.

Let stand 15 minutes. Peel and cut into strips.

Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan.

Add beans; cook 4 minutes or until beans are crisp-tender, or you can steam beans tossed with 1 teaspoon salt before steaming.

Drain; place in a large bowl.

Add bell pepper strips, tomatoes, onions, and parsley; toss to combine.

Combine remaining ½ teaspoon of salt, cider vinegar, and remaining ingredients except goat cheese, stirring with a whisk.

Drizzle over salad; toss gently to combine.

Sprinkle with goat cheese.

Serve.