Pepper Bean Salad Recipe 45 Recipes

EASY MEDITERRANEAN BEAN SALAD

Steps:

• In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
• In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
• Add the vinaigrette to the salad bowl. Toss to coat.
• For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.

MAMA'S FAMOUS BEAN SALAD

Steps:

• Dressing: Whisk together the Dressing ingredients. Set aside.
• Salad: Toss together the Salad ingredients.
• Combine: Mix the dressing into the salad mixture. Cover and refrigerate for an hour to allow flavors to mix (can skip this step if necessary). Keep in an airtight container in the fridge for up to 5-7 days.

BEST BEAN SALAD

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.

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.

ROASTED RED-PEPPER SALAD WITH ANCHOVY WHITE BEANS

Steps:

• Char bell peppers over the flames of a gas burner, turning with tongs until blackened and blistered, about 10 minutes. (Alternatively, broil them 2 or 3 inches from heat source.) Transfer peppers to a bowl, cover with a plate, and let stand until cool. Scrape off skins with a paring knife and wipe flesh clean with a paper towel. Keeping stems intact, cut peppers in half lengthwise, then remove and discard seeds. Arrange on a platter and season with salt and pepper.
• Whisk together anchovies, garlic, vinegar, oil, and parsley in a medium bowl. Add beans and toss to coat. Season with salt and pepper. Spoon over peppers and top with Parmesan and greens.

SUMMER PEPPER SALAD

Steps:

• In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

TRADITIONAL THREE BEAN SALAD

Steps:

• Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
• Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.

QUICK THREE-PEPPER SALAD

Steps:

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

PEPPER BEAN SALAD RECIPE - (4/5)

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.