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Bean and roasted red pepper salad
Print Recipe

Roasted Red Pepper and bean salad

This colourful and easy red pepper and dried bean salad will make a great addition to your table
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: Spanish
Servings: 4 people

Ingredients

  • 480 g Dried (or canned) beans e.g. cannelini, borlotti, pinto 17oz, 2 cups cooked
  • 2 Red peppers Capsicums
  • 2 - 3 Spring onions
  • 3 Tbsp Capers
  • 4 Tbsp Olive oil
  • 2 Tbsp Sherry vinegar
  • Salt To taste

Instructions

  • Roast the red peppers in a baking dish at 180°C (350°F) for 45 minutes.  Leave to cool.  The skins should peel off easily.  Also remove the seeds.  This step can be done a day or two before you make the salad. Just keep the peppers in an airtight container in the fridge until needed.
  • Slice the peppers and finely chop the spring onions.
  • Drain the beans.
  • Put all the ingredients in a salad bowl and mix.  Add more vinegar and salt to taste.
  • Chill the salad until needed.