Bean-Red Pepper Salad

Name: Bean-Red Pepper Salad
Total time: 5 min
Yield: 4 cups
Ingredients: 3 cups cooked beans (see recipe above); 1 medium red onion, minced; 1 large clove garlic, minced; 1 medium red bell pepper, cored and finely chopped; 2 teaspoons fresh minced herbs like savory, marjoram, thyme or oregano; 1 tablespoon minced fresh parsley; 2 tablespoons fruity olive oil; 3 tablespoons balsamic vinegar; Salt and freshly ground black pepper to taste

By Marian Burros

Total Time: 5 minutes
Rating: (0)
Comments: Read comments

Featured in: Lifestyle: Sunday Menu; Making the Most of the Lowly Bean: One Recipe That Yields Two Others

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:4 cups

3cups cooked beans (see recipe above)
1medium red onion, minced
1large clove garlic, minced
1medium red bell pepper, cored and finely chopped
2teaspoons fresh minced herbs like savory, marjoram, thyme or oregano
1tablespoon minced fresh parsley
2tablespoons fruity olive oil
3tablespoons balsamic vinegar
Salt and freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
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.

Tip

If desired, roast the red pepper, cut up and add to salad. To make a light supper or lunch, drain a can of water-packed tuna and break up into small chunks; add to salad. Or serve the salad with roasted or broiled chicken, pork or lamb or sauteed or broiled fish.