Bean Pepper Salad

Any type of beans, or even a mix of different types, will work beautifully here. Soak your beans overnight, boil them, add some diced peppers and the dressing and you have a complete highly nutritious meal.

You can experiment with the spices and adjust the salt in the last step to tailor it to your taste.

Bean Pepper Salad Recipe by DAREBEE
INGREDIENTS
1 cup (200g) dried white beans
1 red pepper
1 green pepper
1/2 cup sweet corn, canned or frozen (optional)

For the dressing:
3 tbsp red wine vinegar
2 tbsp olive oil
1/2 tsp honey or 1 tsp sugar
1 garlic clove, crushed (optional)
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp black pepper
1/4 tsp salt
Makes 4 portions
108 Calories per portion
Total Fat 7.5g
Saturated Fat 1.1g
Total Carbohydrate 10.5g
Dietary Fiber 2.5g
Total Sugars 4g
Protein 1.8g
Calcium 20mg
Iron 1mg
Potassium 236mg

1Cover the beans with water with at least four times their volume and allow to soak overnight at room temperature.

2Rinse the beans the next day, add fresh water and boil in a saucepan at high heat for 30-45 minutes depending on the type and the size of your beans. Once they are ready, they will change colour. If you are using frozen sweet corn, throw it into the saucepan in the final 2-3 minutes of boiling. Drain the water off and let the beans and the sweetcorn to cool.

3While the beans are boiling, dice the peppers and combine the ingredients for the dressing in a separate bowl.

4Once the beans have cooled, combine the peppers and the dressing together. It is then ready to serve.

Bean Pepper Salad Recipe by DAREBEE
Bean Pepper Salad Recipe by DAREBEE
Bean Pepper Salad Recipe by DAREBEE
Bean Pepper Salad Recipe by DAREBEE
Bean Pepper Salad Recipe by DAREBEE
Bean Pepper Salad Recipe by DAREBEE
Bean Pepper Salad Recipe by DAREBEE

Add to Folder

X