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Sweet pepper bean salad with balsamic vinaigrette recipe

Sweet pepper bean salad with balsamic vinaigrette recipe

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  • Recipes
  • Dish type
  • Salad
  • Salad dressing
  • Vinaigrette

This colourful summer salad is delicious and good for you, too.

56 people made this

IngredientsServes: 4

  • 1 yellow pepper, chopped
  • 1 (400g) tin kidney beans, drained and rinsed
  • 200g (7 oz) roasted red peppers, drained and chopped
  • 12 cherry tomatoes, halved
  • handful chopped fresh parsley
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon caster sugar
  • 1 teaspoon dried basil
  • 1 clove garlic, minced
  • 1/2 head cos lettuce

MethodPrep:10min ›Ready in:10min

  1. In large bowl, combine yellow pepper, beans, roasted red peppers and tomatoes.
  2. 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.
  3. To serve, place leaves of lettuce on individual salad plates and top with bean mixture.

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Reviews & ratingsAverage global rating:(35)

Reviews in English (24)

by ECarner

Did a salad lunch for 50 people. I made 6 different salads. This one was the winner. I got many requests for the recipe. The overnight marinade does the trick.-24 Jul 2008

Absolutely stunning!!! Made it for a dinner party and everyone loved it!! Will Be making again! X-04 May 2015

Everybody loved this which is a first!!-22 Aug 2014

  • 1 can kidney beans, drained and rinsed
  • 1 can green beans, drained and rinsed
  • 1 can yellow wax beans, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 medium white sweet onion, chopped
  • 1 small can pimentos or ½ chopped red bell pepper
  • 1 bottle BRIANNAS Blush Wine Vinaigrette Dressing
  1. Combine all ingredients except BRIANNAS Blush Wine Vinaigrette Dressing in a large bowl.
  2. Generously top with vinaigrette.
  3. Toss, chill and serve.

PREP TIME: 10 Minutes

Orzo & Garbanzo Bean Salad

Kaye’s Heavenly Summer Salad

  • 1 can kidney beans, drained and rinsed
  • 1 can green beans, drained and rinsed
  • 1 can yellow wax beans, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 medium white sweet onion, chopped
  • 1 small can pimentos or ½ chopped red bell pepper
  • 1 bottle BRIANNAS Blush Wine Vinaigrette Dressing
  1. Combine all ingredients except BRIANNAS Blush Wine Vinaigrette Dressing in a large bowl.
  2. Generously top with vinaigrette.
  3. Toss, chill and serve.

More Delicious Blush Wine Vinaigrette Recipes

Del Sol Food Company Inc.
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This Green Bean Salad will make anyone into a green bean lover! You are going to swoon over the layers of crunchy, creamy, juicy textures and earthy, bright, tangy, fresh flavors! I was literally shoveling the splendid salad straight from the serving bowl into my mouth after I finished shooting because it’s that good.

This Green Bean Salad is delightful all year round but also ideal for potlucks or Thanksgiving because is is so make-ahead friendly. But the perks don’t stop there, here’s more reasons to love this cold Green Bean Salad recipe:

  • Crisp-tender green beans. The green beans get blanched for just two minutes so they remain vibrant, fresh and fabulous – no soft of mushy green bean salad here!
  • The BEST dressing. The spectacular explosion of textures and flavors from green beans to the mozzarella, to the nuts is all brought together by the Balsamic Lemon Basis Vinaigrette. It’s layered with hints of balsamic, lemon juice, lemon zest, Dijon, honey, garlic, and of course basil. It’s boldly flavorful yet complementary and not overwhelming at the same time.
  • Healthy. Nothing but fresh vegetables, nuts and cheese AKA vitamins, protein and calcium!
  • Customizable. Follow the recipe as written or I’ve included different ideas for add-ins and ingredient swaps to make it YOUR favorite Green Bean Salad.
  • Make ahead. You can make the dressing and assemble most of the salad ahead of time. When ready to serve, just toss in the arugula, mozzarella and pine nuts.

What Peppers are Best for Salad?

There are so many different types of peppers out there. In Australia, we call them Capsicums, so I suppose this is called a Capsicum Salad here! You can use any variety of sweet peppers, most commonly called Bell Peppers. They come in green, red, yellow, orange and even purple in color. Sweet Paprika peppers are also one of my favorites when making this salad. Of course, you can use any sweet peppers, including mini sweet peppers that are gaining popularity.

You can't go wrong with this Pepper Salad. Easy to make, quick way to use up your summer garden vegetables. Make it ahead of time, perfect for a picnic, bbq or a potluck. Bon Appetit! Приятного аппетита!

If you’re on board with making your salad dressings from scratch, get ready to give my delicious, homemade Creamy Balsamic Vinaigrette a try. Here’s the recipe!

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This was so good! I did make 1 substitution: I used white onion instead of red (my BF hates onions so I hide/diminish them as much as possible). The cooking directions were spot on, and the leftovers are also delicious. I'm a fan of lentils in almost anything so this is definitely a keeper recipe.

I made this recipe exactly as written and it is absolutely delicious. I found that the cook time for the lentils was absolutely perfect. They were tender but still held their shape. This is a perfect side dish and was delicious warm, at room temp, and cold. Will be serving along broiled fish. Wonderful recipe!

I followed the 'general idea' of the recipe and used most of it's ingredients except for these changes: I doubled the amount of lentils, onions & mustard and quadroopled the amount of olive oil & Balsamic vinegar, I found the recipe needed the extra flavor and tanginess. I used Sweet Vidalia onions in place of red onions. I added carrots chopped small to the lentils and cooked them along with the lentils for extra nutrition. I heated up the oil by itself in a pan without the vinegar first and sweated 1/2 of the onions & garlic for a few minutes but did not cook the onions all the way through. I cooled the oil mixture to 'warm' and then added the vinegar & mustard. After mixing the sauce from the pan with the lentils I added the other half of the chopped raw Vidalia onions and the fresh parsley then tasted the salad for salt & pepper. I let the salad cool to room temp and served it on a plate along side some roasted cauliflower & Brussels sprouts topped with fresh bread crumbs toasted with olive oil on top for some crunch. My husband who had been skeptical about eating a' lentil salad' for dinner said it was ⟞licious' and asked for seconds.This keeper is healthy, quick, tasty & inexpensive good for a lite summer meal or side dish.

I whole-heartedly agree with other reviewers -- this is easy, quick and delicious. I added chopped spinach and feta cheese to make it more of a meal. Great flavor, and it stand up when eaten cold the next day. Didn't use radicchio.

This is SO easy and VERY good. I had to stop myself from just eating out of the bowl. I did serve it on fresh chopped up spinach and added diced carrot and radish for color and to up the veggies. I'll make a bit more dressing next time. It's amazing - especially if you are careful not to overcook the lentils.

This is a very good salad - hearty and refreshing at the same time. I've made it a few times exactly as written except that I didn't serve it in radicchio leaves. I give it 3 forks for taste, plus 1 because it's so easy and healthy.

This salad is amazing. It's so tangy and rich and savory I have to restrain myself from sticking my head in the bowl and eating it all at once. I didn't have any parsley except dried (which I put in the boiling water with the lentils) so I added some snipped dill to the final product and it is MARVELOUS. It's great with some chicken sausage on top, too.

Just made this today with canned lentils, and it tastes good, if a little harsh. I taste the vinegar and the mustard and the onion individually, rather than blended together. Am hoping the flavors will meld a bit while this chills. Next time (and I do think I'll make it again), will try with a bit less onion and maybe some diced red pepper or diced celery, or (as a previous poster suggested) some chopped cooked red potato--which I bet would work really well with the other flavors.

This is delicious as is, and is also a very nice base to work from. I particularly like it with shaved fennel and very, very thinly sliced radish (I also throw in some finely chopped fennel fronds). I really like the added crunch and colour and a little bit of bite. I really prefer it with green lentils (lentils de puy), however.

I made this exactly as written. I feel that you cannot give an accurate rating if you make alterations the first time around. My red onion was a bit overpowering and I am not a mustard fan.I liked the dish, however my daughter absolutely loved it! It made quick easy meals to go. Her college mates were oogling over it too. I will make it again and again to make her happy!

Always delicious (4th star for ease & healthfulness)! Like others, I cook the garlic, onion & herbs in with the vinegar then for super ease, add to a package of prepared Trader Joe's lentils (in the produce section). I don't bother with lettuce cups - just add a handful of julienned radicchio & chopped avocado before serving for some bite and creaminess. Great picnic fare!

boo. I overcooked the lentils which made it way too mushy. not going to make this again.

This dish was good--not great. The parsley was a little overwhelming. I intend to try it again with cilantro instead of the parsley, and I have a feeling I will like it much more.

Why is this so delicious. It seems impossible that a dish this easy, cheap and nutritious could possibly taste so good. I didn't bother with radicchio leaves and just served myself a nice big plate for dinner.

This is excellent as a base for steamed spinach with a bit of garlic and topped off with slightly heated goat cheese.

So simple to make, very healthy, and outstanding accompanied by cucumber (as one reviewer recommended) and whole wheat chapppati on the side. I didn't have brown lentils so I used red ones (known as massur dal, available in Indian food stores). This also tastes good both hot and cold. I now double the recipe because it just goes way too fast otherwise.

Excellent and very easy. I've made this a few times, never with the radicchio. I do like the addition of cumcumber and sometimes diced, peeled tomato. Never had a problem with the dressing getting absorbed as one reviewer has.

This dish was easy and tasty. I added extra garlic and added some fresh chives for additional color. I also served it over sliced cucumbers and tomatoes. My guests LOVED it and asked for a doggie bag if I had extra leftovers.

i've made this dish several times, and love cold leftovers in the hot summertime. i usually cook all the onions with the lentils and just skip the radicchio. i liked the idea for crumbled feta and grilled portobello mushrooms on the side!

Lentils soaked up the dressing and left it bland. This coming from a person who likes plain lentils. I added more garlic and more oil and tossed in chopped red potato. This added some flavor.

Simple and good. It's a very easy way to add lentils to the diet. Cute but difficult to eat in the lettuce cups a bed of baby spinach works well as a substitute.

I've made this several times. The first time I just used parseley, but now I use parseley and cilantro or just cilantro. I use my own taste for the vinaigrette so it's as vinegary as I want it. Lemon pepper and crushed mediteranean dried herb mix tastes good added to the vinaigrette, too. I've made this with brown, green, yellow and red lentils--it all tastes good!

too much vinegar taste for me

Very good. I added an additional clove of garlic, and carmelized the onion in olive oil before serving. Very tasty and healthy. Will definitely make again

Made this and doubled the recipe so it would be a full meal size. Cooked the lentils with chopped onion and left them in when draining. Put in only a fraction of the parsley called for. Not a big parsley fan. And put on Escarole because the other was not available. A good and bitter lettuce that complemented well. This was a surprisingly great and hearty meal that was very healthy and I will definitely make it again.

Wholewheat Bean and Sweet Pepper Enchiladas

Place the tomatoes and orange juice in a good processor and pulse until smooth. Season with a dash of salt and a dash of fresh ground black pepper and then set this mixture aside.

Heat the olive oil in a large skillet over medium heat. Add the onion, the bell peppers, the fresh ground cumin, the chili powder, and the cayenne pepper and cook for 3 - 4 minutes to blend the flavours.

Mix in half of the tomato puree and then remove from the heat.

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper. Lay the wholewheat tortillas flat on a work surface.

Spread an equal amount of refried beans down the centre of each tortilla.

Divide and top the beans with the onion/bell peppermixture and half the Vegan Ricotta Cheese.

Roll each tortilla into a cylinder and place on the baking sheet, paceing each enchilada about 2" apart.

Spoon the remaining tomato puree over the enchiladas.

Sprinkle with the remaining Vegan Ricotta Cheese.

Bake 25 - 30 minutes, or until heated through and cheese is golden.

Note. 1 (14 oz) can of tomato sauce could replace the fresh tomato puree in this recipe if you are short of time!

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Salad Recipe Collection

The best trusted Salad and Salad Dressing Recipes available on the internet.
A large and varied selection of outstanding salad and salad dressing recipes, including vegetable salads, pasta salads, potato salads, coleslaw recipes, fruit salads, plus more.

What exactly is the definition of salad? Everyone’s definition of salad seems to be different. Salads can be an entree or side dish that is prepared and composed of a mixture of ingredients, and intended to be eaten cold. The ingredients in salads could be vegetables, pasta, beans, seafood, tuna, eggs, chicken, fruit, rice, even jello.

Interesting and delicious salads can be served as starters, sides, and as a main entree for your meals. Making your own fresh salads and salad dressings is so easy to do and the taste is fantastic! Check all the recipes out and pick your favorites salad and salad dressings!

  • 1 small shallot, minced (about 2 tablespoons)
  • 1 small clove garlic, minced (about 1/2 teaspoon)
  • 2 teaspoons Dijon mustard
  • 3 tablespoons white wine vinegar
  • 1 tablespoon water
  • 3/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Combine shallot, garlic, mustard, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.