Four bean salad with sweet peppers recipe
Four Bean Salad with Sweet Peppers recipe
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♼ Featured image is generic and does not represent the final look of a dish.
|1 large can(s)||cut green beans, about 400g size, drained|
|1 large can(s)||borlotti or black eye beans, about 400g size, drained|
|1 large can(s)||red Kidney beans, about 400g size, drained|
|1 large can(s)||haricots vertes or canellini beans|
|1 medium||sweet red pepper (capsicum), roasted and peeled, deseeded|
|½ medium||sweet white onion or red onion, finely diced|
|120 ml||virgin olive oil|
|120 ml||cider vinegar or wine vinegar|
|½ tsp||fresh ground pepper, or to taste|
|110 g||caster sugar|
|juice of 1 lemon, optional|
To roast the pepper, it is easiest to do this over a gas flame. Cut out around stalk and remove septum and seeds. Place pepper directly onto hob with gas on fairly high. If you have a gas-powered blow torch, you can use that – but carefully! When the skin starts to char, rotate it so that a fresh area is exposed to heat. You need not char all over, but most of surface is sufficient. Allow to cool until comfortable to handle. The skin should come away quite easily. Dice flesh into course dice. Set aside.
Rinse drained beans in running water and drain again. The kidney beans may require a longer rinse to remove the sticky residues. Pour drained beans into a large bowl and mix together. Add diced pepper and onion and mix thoroughly, trying not to break up beans too much.
To make the dressing, mix oil and vinegar as best possible. Add initial amount of sugar and season. Check for sweetness and add more if wanted. Add lemon juice and mix again.
Carefully pour bean mix into deep serving dish and pour the dressing over vegetables. Cover and refrigerate overnight or for a minimum of 8 hours.
Option: If you want to make this a little fresher, more colourful, and personal, trim about 400g of fresh dwarf green beans, cut in half or into 3 according to size, and gently boil in lightly salted water until barely soft. Drain and use in place of canned version.
Serve with barbecued meats, sausages etc, with barbecued fish or with anything you wish. May serve as an addition to a green or red salad.
ca. 20 min
ca. 8 hrs
Grade of difficulty:
Calories per portion:
Reference: Four bean salad with sweet peppers recipe
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