I love a bean salad, and this is one of my favourites, as the combination of flavours and textures is just so good!
If I'm making a bean salad, then I love to include a mixture of beans. Fortunately there are lots of tinned mixed beans available, ranging from those with just 3 varieties of bean to ones with up to 10.
The combination of different beans, with their slightly different flavours and colours, are great when mixed with some finely sliced red onion, roasted red peppers and parsley.
I like to dress it with a caper vinaigrette, but a regular vinaigrette also works really well. I'm just slightly addicted to capers!
Check out my Instagram reel and see how I make it!
For the salad
1-2 red peppers or ½ a jar of roasted red peppers
½ large or 1 small red onion
400g tin of mixed beans
Fresh flat leaf parsley
Slow roasted or sun-dried tomatoes (optional extra)
For the vinaigrette dressing
6 tablespoons of rapeseed oil
2 tablespoons of white wine or cider vinegar
1 teaspoon of Dijon mustard
I garlic clove (optional)
Nonpareille (baby) capers (optional)
Seasoning
To make the peppers (if not using a jar)
- Heat the oven to 200°C.
- Line a baking tray with greaseproof paper.
- Cut the peppers in half and remove the seeds.
- Lay on the baking tray, cut side down.
- Place in the oven for 30-40 minutes, rotating the tray halfway through, until the peppers are blackened (see image 3).
- Remove the peppers from the tray and place in a bowl. Cover with clingfilm and leave for at least 15 minutes.
- Remove the clingfilm and peel the skin off the peppers.
- Cut the peppers into thick slices and set aside.
To make the salad
- Drain the beans and tip into a salad bowl.
- Cut the onion in half and thinly slice.
- If using jarred peppers, cut into strips.
- Add the onion and peppers to the beans, along with a handful of finely chopped parsley.
- Season well.
- Mix the dressing ingredients in a lidded jar and shake well until combined.
- Pour the dressing over the salad and serve.
