Four bean salad with sweet peppers recipe

Four Bean Salad with Sweet Peppers recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Four Bean Salad with Sweet Peppers recipe is a vibrant and nutritious dish that is perfect for summer gatherings or as a refreshing side dish. Packed with a medley of kidney beans, chickpeas, green beans, and wax beans, this salad offers a delightful combination of flavors and textures. The addition of sweet peppers adds a burst of color and sweetness to the dish. With its tangy dressing and fresh ingredients, this recipe is a crowd-pleaser that is both healthy and delicious.

Keywords: four bean salad, sweet peppers, summer recipe, nutritious, side dish.

Four bean salad with sweet peppers recipe details

Four bean salad with sweet peppers recipe, recipe Rating: 4.7
Number of votes:120 

Ingredients

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
1 tsp	salt
½ tsp	fresh ground pepper, or to taste
110 g	caster sugar
	juice of 1 lemon, optional

Instructions

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.

Preparation time:
ca. 20 min
Resting time:
ca. 8 hrs
Grade of difficulty:
easy
Calories per portion:
n/a