2-Bean Salad With Fire-Roasted Jalapeños And Pickled Red Peppers Recipe Recipe

Name: 2-Bean Salad With Fire-Roasted Jalapeños And Pickled Red Peppers Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 jalapeno; 1 (14.5-ounce) can red kidney beans, drained and rinsed; 1 cup; , chopped green beans; 2 tablespoons minced yellow onion; 2 tablespoons minced pickled red peppers from a jar; 1 1/2 tablespoons extra-virgin olive oil; 1 tablespoon white wine vinegar; Pinch of sugar; Kosher salt and freshly ground black pepper; 1 1/2 tablespoons minced flat-leaf parsley

Servings: persons

1 jalapeno
1 (14.5-ounce) can red kidney beans, drained and rinsed
1 cup
, chopped green beans
2 tablespoons minced yellow onion
2 tablespoons minced pickled red peppers from a jar
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
Pinch of sugar
Kosher salt and freshly ground black pepper
1 1/2 tablespoons minced flat-leaf parsley

1
Roast jalapeno under the broiler, on a gas burner, or on a grill, until skin is blistered and charred all over, about 5 minutes. Let cool, then rub off skin with paper towel and discard stem. Mince; discard seeds before mincing if you want less heat.
2
Combine kidney beans, green beans, onion, jalapeno, and red pepper and in a medium bowl.
3
In a small bowl, whisk together olive oil, vinegar, and sugar. Season with salt and pepper.
4
Toss vinaigrette with bean mixture. Season with salt and pepper, if needed. Refrigerate for at least 1 hour or overnight. When ready to serve, stir in parsley. Serve salad cold or at room temperature.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 jalapeno, 1 (14.5-ounce) can red kidney beans, drained and rinsed, 1 cup, , chopped green beans, and more.

Yes, 2-Bean Salad With Fire-Roasted Jalapeños And Pickled Red Peppers Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

2-Bean Salad With Fire-Roasted Jalapeños And Pickled Red Peppers Recipe

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