This crunchy bean and pepper salad recipe is great as a filling side dish or topped up your favourite protein as a healthy main course. With a simple dressing and just a handful of ingredients, it’s really easy to make – once the peppers are roasted you can throw everything together in a matter of minutes! Add in any other extra veggies you have lying around for a new flavour every time.
- 2 red peppers, halved and deseeded
- 2 yellow or orange peppers, halved and deseeded
- 350-500g green beans
- 140-200g bag salad leaves
- For the dressing:
- 6tbsp olive oil
- 2tbsp balsamic vinegar
- 1tsp caster sugar
- 1tbsp freshly grated ginger
Set the oven to 200°C/400°F/Gas mark 6.
Place the peppers, cut-side down, on a baking tray and roast them for 20-30 mins or until the skins start to char. Remove the peppers from the oven and place them in a freezer bag. Leave them to cool. Peel away the skins and roughly chop.
Cook the beans in boiling water for 4-5 mins, or until they’re just tender. Drain them and rinse under running cold water to cool them quickly, then drain them well.
Place all of the vegetables into a large bowl.
To make the dressing, mix together all the ingredients and pour over the vegetables. Stir to mix and coat in the dressing. This salad is best served at room temperature rather than chilled.
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To save roasting and peeling the peppers use ready- prepared ones from a jar or from the deli counter.