Ingredients for Salad with Bell Pepper and Beans
- Canned beans 1 jar
- Bulgarian red pepper 1 piece (large)
- Parsley 1 bunch
- Onion 1 piece (small)
- Olive oil 2 tablespoons
- Wine vinegar 1 tablespoon
- Fresh basil 5 leaves
- Salt to taste
- Ground black pepper to taste
- Main ingredients: Beans, Peppers
- Serving 2 servings
Salad bowl, can opener, kitchen knife, cutting board, plastic bag, tablespoon, fork, saucer.
Cooking a salad with bell pepper and beans:
Step 1: Prepare the pepper.
Rinse, dry and pepper the whole, in preheated 200-210 degrees the oven. Bake the pepper until its skin is wrinkled and charred in places. In the process of baking, the vegetable must be carefully turned over so that it is evenly baked on all sides.
Immediately from the oven, put the pepper in a plastic bag and tie it tightly. Leave 15 minutesso that the vegetable cools down. After that, the skin of the pepper will come off very easily, brush it off with your fingers.
Peel the baked peppers into small cubes. Of course, you need to remember to take out the seeds and remove the twig.
Step 2: We are preparing refueling.
In a saucer, mix wine vinegar, olive oil, chopped basil and peeled and finely chopped onion. To taste, add salt and black ground pepper here, and then mix everything thoroughly again.
Step 3: Mix and serve the salad with bell pepper and beans.
Open a jar of beans and drain all the liquid from it. Put the beans in a salad bowl. Add chopped bell pepper to it, pour the dressing with onions and basil and mix all the ingredients together very well. At the end, decorate the salad with finely chopped parsley and serve.
Salad with bell pepper and beans is surprisingly light and even refreshing due to dressing. It is perfect for lunch, even if the main dish is something heavy and meaty. This salad can also be served with pasta.
Enjoy your meal!
- Instead of wine vinegar, you can use freshly squeezed lemon juice.
- You can bake pepper over an open fire, then just pack it in a bag and peel it.