Three Pepper Salad Food

THREE-BEAN SALAD

Steps:

• Bring a large pot of salted water to a boil. Make the brine: Combine the vinegar, half of the lemon juice, 1/2 cup water, the sugar, coriander, 1 teaspoon salt and a pinch of pepper in a saucepan. Bring to a boil and cook 1 to 2 minutes. Put the bell pepper and red onion in a bowl; pour in the brine. Let cool to room temperature.
• Cook the green and wax beans in the boiling water until crisp-tender, 3 to 4 minutes. Drain and rinse. Transfer to a large bowl along with the black beans.
• Reserve 1/4 cup brine, then drain the bell pepper and onion and add to the beans. Make the vinaigrette: Whisk the reserved brine, the remaining lemon juice and the mustard in a bowl, then whisk in the olive oil until smooth. Toss with the bean mixture. Cover and refrigerate at least 1 hour. Stir in the cilantro and season with salt and pepper before serving.

THREE PEPPER PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
• In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

THREE PEPPER SALAD

Steps:

• Core and seed the peppers and slice them. Add them to a large bowl.
• Slice the onion and add them to the bowl along with parsley.
• Add the vinegar, oil, salt, and pepper.
• Cover and refrigerate for at least an hour, toss with feta cheese and serve.

QUICK THREE-PEPPER SALAD

Steps:

• In a bowl, combine the peppers and onion. Add dressing and toss to coat. Refrigerate until serving.

TRI-PEPPER PASTA SALAD

Steps:

• Mix mayo and dressing until blended.
• Combine remaining ingredients in large bowl.
• Add mayo mixture; mix lightly.

THREE-PEPPER ORZO

Steps:

• Bring a large pot of water to a boil over medium heat. Add pasta and salt, to taste, and cook to al dente. Drain.
• Add the red peppers to a small sheet pan and char to blacken evenly all over under the broiler. This also can be done over an open gas flame. Put them in a bowl and cover with plastic wrap to cool. Peel and seed the peppers, then chop and add them to a food processor. Add the stock and process to puree.
• Heat about 1/4 cup extra-virgin olive oil in saute pan over medium heat, and add the garlic and green peppers. Cook for 3 to 4 minutes then stir in the puree. Add the drained orzo and season with salt and pepper, to taste. Stir in the pepperoncini and some juice and toss to coat. Transfer to a serving bowl and serve.

THREE PEPPER SALAD

Steps:

• In a large salad bowl, combine the first seven ingredients.
• In a small bowl or jar with tight-fitting lid, combine dressing ingredients; mix or shake well.
• Pour over salad.
• Refrigerate for at least 1 hour, stirring occasionally.
• Serve with a slotted spoon.