Bean Red Pepper Salad Recipes

RED BEAN SALAD

Steps:

• Combine all ingredients in a medium bowl and toss well; adjust seasonings.

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.

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.

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.

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.

BEAN-RED PEPPER SALAD

Steps:

• Combine all the ingredients and mix well. The salad can be eaten immediately or refrigerated. It becomes even more flavorful if it sits for a couple of hours.

COLD GREEN BEAN SALAD WITH MANGO AND RED PEPPERS

Steps:

• Bring a large pot of salted water to a boil. Add beans and boil until color changes to bright green, 2 to 3 minutes.
• Drain beans completely and run under cold water or submerge in a bowl with ice-cold water to stop the cooking process. Once cooled, drain completely and set aside.
• Combine bell pepper, mango, and shallots in a large salad bowl. Add green beans and feta cheese; toss to combine.
• Combine onion, balsamic vinegar, sugar, mustard, and poppy seeds together in a bowl. Drizzle in olive oil while whisking rapidly until dressing is smooth. Season with salt and pepper.
• Drizzle about 1/4 cup vinaigrette over the salad and mix to combine.

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.

RED BEAN, CORN AND BELL PEPPER SALAD

Steps:

• Put the dried beans in a large bowl. Add water to cover generously and leave them to soak, at least 8 hours.*See note.
• Drain the beans, rinse, then drain again.
• Peel the onion and stud it with the cloves. Place the beans in a casserole. Add the bouquet garni, onion and chili peppers, if using. Cover generously with water, bring to boil and boil for 10 minutes,cover and simmer until the beans are done, about 1-1 1/2 hours.Add salt halfway through cooking.
• Drain the beans, discarding the bouquet garni and the onion. Rinse the beans again under cold water, and drain again thoroughly.
• For the chili pepper dressing:.
• Strip the cilantro leaves from the stem.Chop the leaves finely. Whisk together the vinegar,cumin,salt and pepper.
• Cut the peppers lengthwise, discarding the seeds and ribs. Cut into thin strips, then across into diced. Add the diced peppers to the whisked dressing ingredients. Gradually whisk in the safflower oil, so that the vinaigrette emulsifies, and thickens slightly. Stir in the cilantro, reserving a little for garnish. Taste for seasonings.
• Prepare the vegetables and toss the salad:.
• Remove the husks and silks from corn.** Bring a large saucepan of water to a boil. Add the corn and cook 5-7 minutes.** Drain the corn,and when cool enough, remove the kernals.
• Core and seed the red, green and yellow peppers,making sure to remove the ribs inside. Then place the cut side up and dice. Core the tomatoes, core an "x" on the base of each. Immerse in boiling water until the skins start to split. Transfer to cold water. Peel and seed the tomatoes, then chop.
• In a large bowl, combine the kidney beans,.
• corn,tomatoes and peppers and peppers,corn kernels,tomatoes, bell peppers and chili-pepper.Gently toss the salad and taste for seasoning. Cover and chill in the refrigerator.
• Note*: An alternative to soaking the beans, put them in a saucepan, cover with water, bring to a boil, and then simmer for 30 minutes. Drain them, rinse and drain again.
• Note**If fresh corn is not available, substitute 2 cups of defrosted corn kernals. dd them to the salad without cooking. If using this method, skip to step 3.

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 AND RED PEPPER SALAD

Steps:

• Combine all ingredients in large bowl; toss to blend.
• Season with salt and freshly ground pepper.
• (Can be made 4 hours ahead. Cover; chill.).
• Serve chilled or let stand 30 minutes at room temperature before serving.