Green and Yellow Beans with Roasted Red Pepper and Mustard-Orange Dressing

Green and Yellow Beans with Roasted Red Pepper and Mustard-Orange Dressing

Easy | 90 MIN | 4 Servings

The dressing for this dish is so simple and yet so yummy.

While you can purchase roasted peppers they tend to be a little mushier than we want for this dish, and homemade roasted peppers are so much more delicious.

Since yellow wax beans aren’t always available just green beans and peppers work well or add a little finely sliced red onions or rainbow carrots to the salad in addition to or instead of the yellow wax beans.


  • 3 red bell peppers, roasted
  • ½ pound green beans, sliced in half
  • ½ pound yellow wax beans, sliced in half
  • 1 tablespoon organic olive oil
  • ½ teaspoon salt – leave the salt out for a low-sodium diet
  • ¼ cup water


  • 1 large navel or Valencia orange, zested and juiced
  • 2 tablespoons whole-grain mustard


Roast the peppers

  • Preheat the oven to 500º
  • Place the peppers on a sheet pan and roast for approximately 30 to 40 minutes, rotating them about every 15 minutes so they will char on all sides.
  • When the peppers are ready, remove them from the oven and place them in a bowl.
  • Cover the bowl with a plate and allow them to cool for up to 30 minutes. This helps the skins to peel easier.
  • When the peppers are cool enough to handle remove the stems by simply pulling them off.
  • Have a small bowl on hand to catch the liquid that will come dripping out of the peppers.
  • Slice open the peppers. Scrape out the seeds, pull the skins off and slice the peppers

Sauté the green and yellow string beans


  • Using medium-high heat
  • Add 1 tablespoon olive oil in a 10” - 12” sauté pan. Don’t allow the oil to smoke.
  • Add the green and yellow beans to the sauté pan
  • Season with a little salt and stir.
  • Put a small amount of water in the pan (approximately ¼”) and cover. Stir occasionally, adding small amounts of water if needed to prevent burning.
  • After the beans have cooked 5 minutes or so add the sliced roasted peppers.
  • Cook until the beans are tender but not mushy. Depending on how young your beans are it could take anywhere from 5 minutes for young beans to 20 minutes for older beans to get to the desired texture. Just try and keep them bright green.


Make the dressing

  • Combine the orange zest, juice, and whole grain mustard in a bowl
  • Add the dressing to the beans and peppers
  • Adjust seasoning as needed and serve