This vibrant Three Bean & Three Pepper Salad is the perfect combination of fresh, crunchy, and zesty flavours. Featuring a mix of buttery beans, tangy peppers, and a zesty dressing made from brine, lemon, and mustard, this salad is an easy and healthy addition to any summer meal. Whether served as a refreshing side dish or a light meal on its own, this salad is packed with protein, fibre, and a delightful crunch. It’s a fantastic way to enjoy beans and peppers in a simple yet flavourful dish.
Ingredients:
- 1 x 410 g can butterbeans
- 1 x 410 g can red kidney beans
- 1 x 400 g can chickpeas
- 20 (or so) green beans
- ¼ cheek each of 1 red, 1 green, and 1 orange (or yellow) pepper (capsicum), diced
- 1 celery stick, diced
- 2 garlic cloves, dehusked and chopped finely
- 2 red chillies, seeds and veins removed, chopped finely
- 3 Tbsp each of the brine from the butterbeans and red kidney beans (but not the chickpea brine)
- 2 Tbsp lemon juice
- 1 Tbsp red wine vinegar
- 2 Tbsp extra virgin olive oil
- 1 Tbsp hot English mustard
- Salt and pepper
Method:
- Top and tail the green beans. Bring water to the boil in a deep pot. Chuck the beans in and boil hard for 2 minutes. Drain into a colander and immediately run cold water through it (ice too if you like). Drain and set aside.
- Spoon off 3 tablespoons each of the brine from the butterbeans and red kidney beans’ cans into a small bowl. Drain the rest of the beans and the chickpeas (you don’t need the brine from the chickpeas; it’s too cloudy and somewhat bitter). Put the dried beans and chickpeas in a mixing bowl.
- Remove seeds and veins from the chillies and chop the rest. Add chillies to the brine. Finely chop the garlic cloves and add them to the brine, which will be the start of your dressing. Add the olive oil, lemon juice, red wine vinegar, and mustard. Season with salt and pepper, stir, and leave it aside for the flavours to develop while you make the rest of the salad.
- Cut one quarter of each capsicum off (i.e., one of its four sections) and put the balance in the fridge. Dice the peppers and celery and add them to the beans in the mixing bowl. Chop the green beans and add them.
- Pour the dressing over, toss, and spoon it into a good-looking salad bowl for serving.
Storage Tip:
It will keep well for two or three days in the fridge, covered in cling wrap.
