Two-Bean And Roasted Red Pepper Salad
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 cups ounces
Great Northern Beans (dried)2 tsps
Salt1 large
Red Bell Pepper1
Lemon1 cup
Olive Oil2 tbsps
Red Wine Vinegar1 tbsp
Balsamic VinegarDirections:
1
Place dried beans in medium saucepan
2
Pour enough cold water over to cover beans by 3 inches
3
Let stand overnight
4
Drain beans and return to same saucepan
5
Pour enough cold water over to cover beans by 3 inches
6
Bring to boil
7
Reduce heat; cover partially and simmer until tender, about 40 minutes
8
Add 2 teaspoons salt to beans and cool 15 minutes
9
Drain and cool beans
10
Char bell pepper over gas flame or under broiler and until blackened on all sides
11
Wrap in paper bag and let stand 10 minutes
12
Peel and seed pepper
13
Cut pepper into matchstick-size strips
14
Cook green beans in pot of boiling salted water just until tender, about 4 minutes
15
Drain beans; transfer to bowl of ice water and cool
16
Drain
17
Using vegetable peeler, remove peel from lemon in long strips
18
Cut into very thin strips
19
Combine Great Northern beans, bell pepper, green beans, lemon peel and olives in large bowl
20
Mix in oil and both vinegars
21
Season with salt and pepper
22
Place dried beans in medium saucepan
23
Pour enough cold water over to cover beans by 3 inches
24
Let stand overnight
25
Drain beans and return to same saucepan
26
Pour enough cold water over to cover beans by 3 inches
27
Bring to boil
28
Reduce heat; cover partially and simmer until tender, about 40 minutes
29
Add 2 teaspoons salt to beans and cool 15 minutes
30
Drain and cool beans
31
Char bell pepper over gas flame or under broiler and until blackened on all sides
32
Wrap in paper bag and let stand 10 minutes
33
Peel and seed pepper
34
Cut pepper into matchstick-size strips
35
Cook green beans in pot of boiling salted water just until tender, about 4 minutes
36
Drain beans; transfer to bowl of ice water and cool
37
Drain
38
Using vegetable peeler, remove peel from lemon in long strips
39
Cut into very thin strips
40
Combine Great Northern beans, bell pepper, green beans, lemon peel and olives in large bowl
41
Mix in oil and both vinegars
42
Season with salt and pepper