High-wire Haricots Verts

High-wire Haricots Verts
Photo by Blake Pearson


  • 1 pound sugar snap peas, trimmed
  • 2 medium red bell peppers, cut into thin 2-inch strips
  • 1 small red onion, cut vertically into thin slivers
  • 1 medium yellow bell pepper, cut into thin 2-inch strips
  • Ginger-Soy Vinaigrette
  • 4 radishes, thinly sliced
  • 1 pound fresh green beans, trimmed
  • + 2 more ingredients
    • 1 (8 1/4-ounce) can Mandarin oranges, drained
    • ½ cup dry-roasted peanuts, chopped

Cook beans and peas in boiling salted water 30 seconds to 1 minute or until crisp-tender; drain. Plunge into ice water to stop the cooking process, and drain well. Add remaining ingredients, tossing to coat. Cover and chill at least 2 hours.

View full recipe at My Recipes


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