Indulge in a delightful culinary journey with our versatile Bean and Bell Pepper Salad, a vibrant symphony of flavors and textures. This delectable salad features a harmonious blend of tender beans, crisp bell peppers, and a medley of aromatic herbs, all tossed in a zesty dressing. Discover three enticing variations of this salad, each offering a unique taste experience. Embark on a culinary adventure with our Classic Bean and Bell Pepper Salad, a timeless recipe that showcases the natural goodness of fresh vegetables. Explore the Mediterranean flavors of our Feta and Olive Bean Salad, where tangy feta cheese and briny olives add a savory twist. Experience a delightful fusion of flavors with our Asian-Inspired Bean Salad, where a blend of soy sauce, ginger, and sesame oil creates an irresistible umami flavor. No matter your preference, our Bean and Bell Pepper Salad is a culinary delight that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
BLACK BEAN AND BELL PEPPER SALAD
Steps:
- For Vinaigrette:
- Boil water and dates in heavy small saucepan for 2 minutes. Remove from heat; cover and let stand 1 hour to soften.
- Transfer date mixture to blender. Add lime juice, oil, oregano, honey, cumin and coriander and purée. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature before using.)
- For salad:
- Combine beans, bell peppers, onion and parsley in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)
THREE-BEAN SALAD WITH RED ONION AND RED BELL PEPPER
Categories Salad Bean Pepper Side No-Cook Vegetarian Quick & Easy Chill Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine all ingredients in large bowl. Season to taste with salt and pepper and toss well. Refrigerate 1 to 2 hours.
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.
RED BEAN, CORN AND BELL PEPPER SALAD
This is Tex-Mex in all it's glory! This is great for picnics,great for pot lucks, brunches, just anything! Feel free to use any bean you like, white kidney or black-eye peas(New Year's Day). I hope you will enjoy this, as I do.If you are short on time, use canned beans, just rinse well; same as the corn,use frozen over canned. *Vinaigrette follows*. You may use your favorite nacho chips, rather than broiling the corn tortillas.Make a bouquet garni by putting 5-6 parsley stems, 2-3sprigs fresh thyme and 1 bay leaf together with a piece of kitchen string. For the best taste, chill at least 1 hour. Soaking time not included. Times are approx.
Provided by FLUFFSTER
Categories Salad Dressings
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 532.1, Fat 20.7, SaturatedFat 1.5, Sodium 40.2, Carbohydrate 72.7, Fiber 15.6, Sugar 9.9, Protein 19.6
THREE-BEAN SALAD WITH ARUGULA AND BELL PEPPER
This is a peppery, crunchy salad that pairs well with meat or vegetarian main courses.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Bring a medium pot of well-salted water to a boil. Working in batches, blanch haricot verts and yellow wax beans until crisp-tender, about 3 minutes for each. Transfer to an ice bath. Drain. Cut beans into 1/2-inch pieces; transfer to a bowl.
- Add white beans, red pepper, and arugula.
- In a small bowl, whisk vinegar and oil. Season with salt and pepper. Drizzle over vegetables and toss to combine. Sprinkle with Parmesan before serving.
Nutrition Facts : Calories 207 g, Cholesterol 3 g, Fat 12 g, Fiber 5 g, Protein 7 g, Sodium 164 g
BLACK BEAN SALAD WITH ARTICHOKES, RED BELL PEPPER AND GOAT CHEESE
Steps:
- Combine beans, bell pepper and onion in medium bowl. Stir in artichoke hearts with marinade. Season with salt and pepper. Add arugula and arrange on 2 plates. Sprinkle with goat cheese and serve.
Tips:
- Choose fresh, ripe ingredients: Crisp bell peppers, tender green beans, and flavorful cherry tomatoes are essential for a delicious salad. Select plump, firm beans without any blemishes or bruises.
- Use a variety of colors: Incorporate a mix of bell peppers in different colors (red, yellow, orange, and green) to add visual appeal and nutritional diversity to your salad.
- Blanch the green beans: Blanching helps retain the beans' vibrant color and crisp texture while removing any unwanted bitterness. Simply immerse them in boiling water for a few minutes before transferring them to an ice bath.
- Marinate the vegetables: Marinating enhances the flavors of the salad. Prepare a simple dressing with olive oil, vinegar, herbs, and spices, and let the vegetables soak for at least 30 minutes before serving.
- Add some crunch: Toasted nuts, such as almonds or walnuts, add a delightful textural contrast to the salad. You can also incorporate crispy croutons for an extra layer of flavor and texture.
- Serve chilled: This salad is best enjoyed cold. Refrigerate it for at least an hour before serving to allow the flavors to meld and develop.
Conclusion:
This bean and bell pepper salad is a refreshing and flavorful side dish that is perfect for summer gatherings, picnics, or potlucks. The combination of crisp vegetables, tangy dressing, and optional feta cheese creates a delightful balance of flavors and textures. With its vibrant colors and nutritional value, this salad is sure to impress your guests and become a favorite at your next gathering. Enjoy!
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