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Bean And Roasted Red Pepper Salad

Chef.at.Home's picture
Ingredients
  Canned romano beans 38 Ounce (2 Cans, 19 Ounces Each)
  Olive oil 1⁄4 Cup (4 tbs)
  Red wine vinegar 2 Tablespoon
  Hot pepper 1 Tablespoon, finely chopped
  Parsley 1 Tablespoon, chopped
  Dried basil 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Green onions 4 , sliced
  Chopped roasted sweet red pepper 1⁄2 Cup (8 tbs)
  Celery stalks 2 , sliced
Directions

In saucepan, heat romano beans over medium-low heal until hot; drain and rinse under hot water.
Drain well and place in bowl.
Meanwhile, whisk together oil, vinegar, hot pepper, parsley, sugar, basil, salt, pepper and garlic; toss with beans.
Stir in onions, roasted peppers and celery.
Cover and refrigerate for at least 2 hours or until chilled.
(Salad can be stored in refrigerator for up to 1 week.)

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Roasted
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Bean
Preparation Time: 
5 Minutes

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