Bean Salad with Roasted Red Peppers, Onion, Marjoram, and Lemon

Name: Bean Salad with Roasted Red Peppers, Onion, Marjoram, and Lemon
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings extra virgin olive oil; 4 servings Great Northern beans; 4 servings green beans; 4 servings green onions; 4 servings lemon juice; 4 servings marjoram; 4 servings Italian parsley; 4 servings sweet peppers; 4 servings Salt

Bean Salad with Roasted Red Peppers, Onion, Marjoram, and Lemon is a gluten free and vegan side dish. This recipe serves 4. One portion of this dish contains approximately 9g of protein, 15g of fat, and a total of 266 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of parsley, marjoram, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Soak and cook the dried beans, if using.

Ingredients you will need

Dried Beans

Drain well. You will have about 3 cups cooked beans; set aside. If using canned beans, rinse them briefly in cold water and drain well. Roast the fresh sweet . When the pepper is cool enough to handle, slip off the skin, cut the pepper in half, and remove and discard the stem, ribs, and seeds.

Ingredients you will need

Beans

Pepper

Seeds

Water

Ribs

Cut the fresh roasted pepper or the bottled peppers, if using, into -inch squares.

Ingredients you will need

Peppers

Pepper

Meanwhile, fill a saucepan with salted water and bring to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the green beans (the salt will help them to retain their color) and boil until tender but still firm, about 7 minutes. As soon as they are cooked, plunge them into cold water.

Ingredients you will need

Green Beans