Pepper Bean Salad Recipe 45 Food

SWEET PEPPER BALSAMIC BEAN SALAD

Steps:

• In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
• In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic; shake well. Pour over vegetables; toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours.
• To serve, place leaves of lettuce on individual salad plates and top with bean mixture.

MAMA'S FAMOUS BEAN SALAD

Steps:

• Dressing: Whisk together the Dressing ingredients. Set aside.
• Salad: Toss together the Salad ingredients.
• Combine: Mix the dressing into the salad mixture. Cover and refrigerate for an hour to allow flavors to mix (can skip this step if necessary). Keep in an airtight container in the fridge for up to 5-7 days.

BELL PEPPER SALAD

Steps:

• Saute 2 smashed garlic cloves and 1/2 teaspoon caraway seeds in a skillet with olive oil over medium-high heat, 30 seconds. Add 3 sliced red, yellow and/or orange bell peppers and cook until just warmed through. Toss with the juice of 1/2 lemon, some chopped parsley, and salt and pepper.

BEST BEAN SALAD

Steps:

• Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
• Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

BEAN AND BELL PEPPER SALAD

Steps:

• Add all the prepared ingredients in a bowl.
• Mix together to combine flavors.
• Cover; and chill throughly.

BLACK BEAN, CORN AND PEPPER SALAD

Steps:

• In a large bowl, combine beans, corn, bell pepper, chiles, chopped cilantro, lime juice and oil; mix lightly.
• Season to taste with salt and pepper.
• Cover and refrigerate for at least 1 hour or up to a day.
• To serve, line a serving bowl with lettuce leaves; spoon in bean mixture.
• Garnish with lime wedges and cilantro sprigs.

SUMMER PEPPER SALAD

Steps:

• In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

TOMATO, PEPPER & BEAN ONE POT

Steps:

• Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
• Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 - 4 days or freeze in portions and defrost in the fridge overnight. Choose your toppingsSweet & spicyAdd diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds. Tex-MexStir in ½ - 1 tbsp chipotle paste, shredded leftover roast chicken if you have any, and top with diced avocado, grated cheddar and coriander. Smoky BBQ beansStir in 1 tbsp smoky BBQ sauce and crumble over shop-bought crispy bacon, a dollop of soured cream or yogurt, and some chopped herbs. Added greensStir in some spinach and top with a sliced boiled egg. Beans on toastServe the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil. Italian-inspiredTop with toasted croutons, chopped rosemary, lemon zest and parmesan.

PEPPERY BEAN SALAD

Steps:

• Place the well drained kidney beans, black eyed beans and chick peas in a large salad bowl.
• Add the chopped bell peppers, thinly sliced radishes and the chopped spring onion to the bowl.
• In a seperate bowl mix together the cumin, ketchup, oil, vinegar and garlic, add a little salt and hot pepper sauce to taste, stir thoroughly.
• Pour the dressing over the salad and mix.
• Chill at least 1 hour before serving.
• Garnish with the green onion.

4 BEAN SALAD

Steps:

• Mix dressing add all beans drained and rinced.
• refrigerate toss every once in a while, refrigerate at least overnight.

MEXICAN BEAN SALAD

Steps:

• In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
• In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
• Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

SWEET POTATO SALAD

Steps:

• In a large bowl, combine the first 4 ingredients.
• Stir in the mayonnaise (& hot pepper sauce, if using), mixing well.
• Cover & refrigerate at least 1 hour before serving.