Roasted Peppers And Bean Salad Amandine Recipes

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TWO-BEAN AND ROASTED RED PEPPER SALAD



Two-Bean and Roasted Red Pepper Salad image

Yield Serves 4

Number Of Ingredients 9

8 ounces (about 1 1/3 cups) dried Great Northern beans
2 teaspoons salt
1 large red bell pepper
8 ounces green beans, trimmed, cut crosswise into thirds
1 lemon
1/2 cup black brine-cured olives (such as Kalamata)
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar

Steps:

  • Place dried beans in medium saucepan. Pour enough cold water over to cover beans by 3 inches. Let stand overnight.
  • Drain beans and return to same saucepan. Pour enough cold water over to cover beans by 3 inches. Bring to boil. Reduce heat; cover partially and simmer until tender, about 40 minutes. Add 2 teaspoons salt to beans and cool 15 minutes. Drain and cool beans.
  • Char bell pepper over gas flame or under broiler and until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed pepper. Cut pepper into matchstick-size strips.
  • Cook green beans in pot of boiling salted water just until tender, about 4 minutes. Drain beans; transfer to bowl of ice water and cool. Drain. Using vegetable peeler, remove peel from lemon in long strips. Cut into very thin strips.
  • Combine Great Northern beans, bell pepper, green beans, lemon peel and olives in large bowl. Mix in oil and both vinegars. Season with salt and pepper.

SWEET PEPPER BALSAMIC BEAN SALAD



Sweet Pepper Balsamic Bean Salad image

Marinated beans that pack a punch! Refrigerate this salad overnight and see if it gets more tasty. You can vary the recipe by substituting black beans for the kidney beans, if you like.

Provided by Kathy Miller

Categories     Salad     Beans

Yield 4

Number Of Ingredients 11

1 cup chopped yellow bell pepper
1 (15 ounce) can kidney beans, drained and rinsed
1 (7 ounce) jar roasted red peppers, drained
12 cherry tomatoes, halved
2 tablespoons chopped fresh parsley
3 tablespoons balsamic vinegar
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon white sugar
1 teaspoon dried basil
1 teaspoon chopped garlic
½ head lettuce

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.

Nutrition Facts : Calories 144.3 calories, Carbohydrate 28.6 g, Fat 0.9 g, Fiber 8.9 g, Protein 7.7 g, SaturatedFat 0.1 g, Sodium 995.7 mg, Sugar 4.9 g

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