How To make Roasted Pepper and Black Bean Salad
1 1/4 c Dry black beans or
3 c Black beans; cooked
2 Red bell peppers
2 Yellow bell peppers
DRESSING:
2 tb Fresh lemon juice
1 tb Red wine vinegar
1/2 ts Ground cumin
1 ts Sugar
1 lg Garlic clove; minced
1/3 c Olive oil
Salt and pepper; to taste 1/3 c Fresh basil; chopped
4 Scallions; chopped (garnish)
Half the bell peppers lengthwise, removing seeds and stems. If using dry beans, rinse well, drain, and add water to cover by 3". Let soak overnight. Drain and rinse soaked beans, discarding water. Add fresh water to cover by 3". Bring to boil, then loosely cover pot and simmer for about one hour, until tender but not mushy; season to taste with salt. Preheat oven to 450 F. Place cut peppers on broiling pan, 3" from heat. Turn frequently until skins are blackened. Cool. Remove skins, and cut into 1" squares. Combine in serving bowl with beans. Combine dressing ingredients thoroughly; toss with beans and peppers. Garnish with scallions. Yield: 6 to 8 servings. From 1994 Shepherd's Garden Seeds Catalog, pg. 8. Posted by Cathy Harned.
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EPISODE #136 - Spanish Roasted Pepper and Goat Cheese Salad
FULL RECIPE HERE:
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MUSIC: Juliets Flowers
Zesty Three Bean Salad (Fan Favorite!)
My easy three bean salad recipe has just the right amount of tangy zing, with a mix of colorful beans, roasted peppers, fresh cilantro, and more. A great party dish and perfect for BBQs and other parties or gatherings, it's my favorite three bean salad ever! I'm happy to share this easily customizable recipe with you.
CHAPTERS:
0:00 Fan Favorite Zesty Three Bean Salad
0:38 The Peppers
3:40 The Beans
4:13 Finishing the Bean Salad
5:35 The Secret Sauce!
7:17 Variations
8:32 Tips & Taste Test
THINGS YOU’LL NEED:
15-ounce can of light red kidney beans, drained and rinsed
15-ounce can of black beans, drained and rinsed
15-ounce can of garbanzo beans, drained and rinsed
1 green bell pepper
1 red bell pepper
1 small red onion chopped (about 1 cup)
3 cloves garlic minced
½ cup chopped cilantro
¼ cup olive oil
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon spicy chili flakes optional
1 teaspoon hot sauce or to taste – I like to use a couple tablespoons
Salt and pepper to taste
GET THE FULL RECIPE:
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I had so much fun making this! What other videos would you like to see?
-Mike
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