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Mixed Bean and Bell Pepper Salad

This bean salad combines tender mixed beans with crunchy bell peppers, dressed in a vibrant vinaigrette flavored with cumin and fresh herbs. The dish features a colorful, inviting appearance with a balance of crisp textures and hearty beans, making it a quick, nutritious, and flavorful side or main. It’s assembled raw, showcasing fresh ingredients in a simple yet layered fashion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) mixed beans, drained and rinsed
  • 2 medium bell peppers (any color) deseeded and chopped
  • 1/4 cup fresh herbs (parsley and cilantro), chopped
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon ground cumin
  • to taste salt and freshly ground black pepper

Equipment

  • Large mixing bowl
  • Knife
  • Cutting board
  • Whisk
  • Measuring spoons

Method
 

  1. Chop the bell peppers into small, colorful pieces, and measure out the rinsed beans into a large mixing bowl.
  2. Add the chopped bell peppers to the bowl with the beans, creating a vibrant mixture.
  3. Chop your fresh herbs finely and sprinkle them over the bean and pepper mixture to bring a burst of green and fresh flavor.
  4. In a small bowl, whisk together olive oil, white wine vinegar, cumin, and a pinch of salt and pepper until well combined; this creates your zesty vinaigrette.
  5. Pour the vinaigrette over the bean and vegetable mixture, then toss gently to coat all ingredients evenly.
  6. Taste the salad and adjust the seasoning with extra salt or pepper if needed. Let it sit for at least 5 minutes to allow flavors to meld.

Notes

For extra flavor, add a dash of smoked paprika or chopped red onion. Serve immediately or chill for later enjoyment.