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.
Nutrition Facts : Calories 144.3 calories, Carbohydrate 28.6 g, Fat 0.9 g, Fiber 8.9 g, Protein 7.7 g, SaturatedFat 0.1 g, Sodium 995.7 mg, Sugar 4.9 g
BEST BEAN SALAD
I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!
Provided by chemjo
Categories Salad Beans Three Bean Salad Recipes
Time 8h20m
Yield 18
Number Of Ingredients 13
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.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g
PEPPER BEAN SALAD RECIPE - (4/5)
Provided by Cookie67
Number Of Ingredients 18
Steps:
- In a large bowl, combine the beans, corn, onion, garlic, bell peppers and jalapeno peppers. Toss well. Combine the cilantro, cumin, aleppo pepper, ground pepper, sea salt, oil, vinegar and lime juice in a container with a lid. Shake well to mix thoroughly. Right before serving, pour the dressing over the salad and toss to coat.
BLACK BEAN AND RED PEPPER SALAD
Steps:
- Combine all ingredients in large bowl; toss to blend. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Serve chilled or let stand 30 minutes at room temperature before serving.
TWO-BEAN AND ROASTED RED PEPPER SALAD
Yield Serves 4
Number Of Ingredients 9
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.
ROASTED PEPPER AND GREEN BEAN SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven broiler.
- Place the pepper under the broiler and cook on all sides until the skin is well charred. Remove from the oven. When cool enough to handle split the pepper in half, core it and discard the skin. Pat the pepper dry on paper towels. Cut the pepper lengthwise into thin strips. Set aside.
- Trim or break off the ends of the beans. Remove the strings, if any. Bring enough water to a boil to cover the beans when added. Add salt and the beans. Bring to a boil and simmer for 4 to 8 minutes or until tender. Drain well.
- Put the mustard and vinegar in a mixing bowl. Start beating with a wire whisk and gradually add the oil. Add the cumin, salt and pepper. Blend well. Add the beans, red peppers, onion and parsley. Toss well and serve.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 394 milligrams, Sugar 5 grams, TransFat 0 grams
BEAN AND BELL PEPPER SALAD
Make and share this Bean and Bell Pepper Salad recipe from Food.com.
Provided by Olive
Categories Peppers
Time 10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Add all the prepared ingredients in a bowl.
- Mix together to combine flavors.
- Cover; and chill throughly.
CANNELLINI BEAN SALAD WITH ROASTED PEPPERS
"I've had this recipe quite a long time, although I have changed it somewhat from the original," comments Alden Thornton from Warrenton, Oregon. "It's always been popular, particularly when served at picnics and potlucks." Tip: If you are crunched for time, instead of roasting the pepper yourself, use roasted red peppers sold in jar, often near the pickles and condiments.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.
Nutrition Facts : Calories 190 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
GREEN BEAN AND YELLOW PEPPER SALAD
Serve this colorful side dish with Marinated Flank Steak.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together vinegar and oil. Add onion. Toss to combine; season with salt and pepper. Set aside.
- In a large pot of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain and rinse with cold water. Pat dry with paper towels.
- To bowl with onion, add bell pepper and cooked green beans. Toss to combine; season with salt and pepper. Serve.
Nutrition Facts : Calories 99 g, Fat 5 g, Protein 2 g
GREEN BEAN AND RED PEPPER SALAD
Steps:
- Trim the ends off the beans. Remove the strings if any.
- Bring to a boil enough water to cover the beans. Add the beans and, when the water returns to a boil, cook until tender, about 8 minutes. Do not overcook. Drain well and put them in a salad bowl.
- Preheat broiler.
- Place the pepper under the broiler, and cook it on all sides until the entire skin is well charred. When cool enough to handle, split it in half. Remove and discard the seeds and veins. Pull off the charred skin, and cut the pepper into strips about 1/4-inch wide. Add them to the beans. Add the onion.
- Place the mustard, vinegar, cumin, salt and pepper in a small mixing bowl. Start stirring with a wire whisk, and gradually add the oil. Blend well.
- Add the dressing to the bean mixture. Stir and blend well.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 439 milligrams, Sugar 6 grams, TransFat 0 grams
PEPPERY BEAN SALAD
You can use beans of your choice for this salad, but I find these work the best. Hot pepper sauce gives it a good zing. prep time includes marinading
Provided by Evie3234
Categories Beans
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 150.8, Fat 7.5, SaturatedFat 1, Sodium 330.7, Carbohydrate 16.6, Fiber 4.7, Sugar 3.4, Protein 5.5
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