Two Bean And Roasted Red Pepper Salad Food

ROASTED RED PEPPER SPANISH SALAD

Steps:

• Saute onion and garlic in olive oil until soft, then remove from the heat and set aside to cool.
• Slice the roasted red bell pepper into strips.
• In a salad bowl, place the roasted peppers, onion, and garlic together with the olive oil used to cook them, parsley, chopped green olives, salt, and pepper to taste.
• Add some more olive oil and vinegar to coat the ingredients and season with salt and pepper to your taste.
• Mix the salad, decorate with sliced hard boiled eggs.
• Serve it at room temperature.

TWO-BEAN SALAD

Steps:

• Whisk together the vinegar, pickled jalapeño brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.
• Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeño, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving.

TWO-BEAN AND ROASTED RED PEPPER SALAD

Steps:

• Place dried beans in medium saucepan. Pour enough cold water over to cover beans by 3 inches. Let stand overnight.
• Drain beans and return to same saucepan. Pour enough cold water over to cover beans by 3 inches. Bring to boil. Reduce heat; cover partially and simmer until tender, about 40 minutes. Add 2 teaspoons salt to beans and cool 15 minutes. Drain and cool beans.
• Char bell pepper over gas flame or under broiler and until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed pepper. Cut pepper into matchstick-size strips.
• Cook green beans in pot of boiling salted water just until tender, about 4 minutes. Drain beans; transfer to bowl of ice water and cool. Drain. Using vegetable peeler, remove peel from lemon in long strips. Cut into very thin strips.
• Combine Great Northern beans, bell pepper, green beans, lemon peel and olives in large bowl. Mix in oil and both vinegars. Season with salt and pepper.

TWO BEAN SALAD

Steps:

• Whisk together the oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Add the beans, parsley, celery, scallions and red onions and stir until well combined. Add additional salt and pepper to taste. Serve at room temperature.

GREEN BEAN-AND-ROASTED RED PEPPER SALAD

Steps:

• Preheat the broiler.
• Roast the peppers under the broiler or over a gas flame, turning a few times, until charred all over; transfer to a work surface and let cool.
• Discard the skin, stems and seeds and cut the peppers into 2-by-1-inch strips.
• In a small bowl, combine the shallots with the garlic, red wine and sherry vinegars and a large pinch of salt.
• Let stand for 10 minutes.
• Stir in the olive oil and season with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil.
• Add the beans and cook until crisp-tender, about 4 minutes.
• Drain and spread out on a large baking sheet.
• Let cool to room temperature.
• In a large bowl, combine the peppers with the beans, tomatoes, mint and parsley.
• Add the shallot dressing and toss well.
• Sprinkle with the macadamia nuts or almonds, toss & serve.