Pepper Bean Salad Recipe-food lovers

Pepper Bean Salad Recipe

This pretty salad uses canned beans for speed and convenience.

peppery Bean salad
This pretty salad uses canned beans for speed and convenience.


Serves 4-6

  • 425g/150z can kidney beans, drained
  • 425g/150z can black-eyed beans,
  • drained
  • 425g/15oz can chick-peas, drained
  • ¼ red pepper
  • ¼green pepper
  • 6 radishes
  • 15ml/1 tbsp chopped spring onion
  • 5ml/1 tsp ground cumin
  • 15ml/1 tbsp tomato ketchup
  • 30ml/2 tsp olive oil
  • 15ml/1 tbsp white wine vinegar
  • 1 garlic clove, crushed
  • ½ tsp hot pepper sauce
  • salt
  • sliced spring onion, to garnish

peppery Bean salad

1. Drain the canned beans and chickpeas and rinse under cold running water. Shake off the excess water and tip them into a large salad bow.
2. Core, seed and chop the peppers. Trim the radishes and slice thinly. Add to the beans with the pepper and
spring onion.
3. Mix together the cumin, ketchup, oil, vinegar and garlic in a small bowl. Add a little salt and hot pepper sauce to taste and stir again thoroughly.
4. Pour the dressing over the salad and mix. Chill for at least 1 hour before serving, garnished with spring onion.

Pepper Bean Salad Recipe

For an even tastier salad, allow the ingredients to marinate for a few hours.

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