Red Pepper And Bean Salad

Course : Beans
Serves: 6
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2 medium sweet red peppers
1/4 pound green beans -- trimmed and snapped in two
1 small red onion -- halved and thinly sliced
1 can white beans -- 10 1/2oz, drained
1 can kidney beans -- 10 1/2oz, drained
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon black pepper
2 tablespoons minced parsley

Preparation / Directions:

Heat broiler. Lay red peppers on broiler pan rack and broil 6 inches from heat, turning the 3 times, until charred all over - 5 to 8 minutes. Place peppers in a paper or plastic bag, set in a bowl and allow to cool for about 10 minutes. This will make them easy to peel. Peel and core peppers over bowl, reserving any juice. Discard seeds, slice peppers lengthwise into strips 1/2 inch thick; set aside. In a small saucepan, with enough boiling unsalted water to cover, cook green beans 2 minutes or until crisp tender. Dreain in a colander, rincse under cold running water and drain again. In a large bowl conbine onion, white and kidney beans. Add red peppers, their juice and green beans. Add olive oil and lemon juice, sprinkle with black pepper and parsley; stir gently to mix. Cover; chill in refrigerator at least 2 hours. Remove 1/2 hour before serving.


Nutritional Information:

282 Calories (kcal); 5g Total Fat; (15% calories from fat); 16g Protein; 45g Carbohydrate; 0mg Cholesterol; 16mg Sodium

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