Red and yellow bell peppers and green and yellow beans brighten this side dish. Toasted pine nuts offer a light crunch.
1 yellow bell pepper
1 red bell pepper
3/4 pound green beans, trimmed
3/4 pound yellow wax beans, trimmed
1 teaspoon olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons pine nuts, toasted
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
How to Make It
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into thin strips.
Place green beans in a large saucepan of boiling water; cook 4 minutes. Remove with a slotted spoon. Plunge beans into ice water; drain. Add wax beans to boiling water; cook 4 minutes. Drain and plunge beans into ice water; drain.
Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper strips, beans, garlic, salt, and black pepper; sauté 2 minutes or until thoroughly heated. Remove from heat, and add the nuts, rind, and juice, tossing gently to coat.