Ingredients for 3 Bean Salad With Marinated Sweet Onions And Roasted Peppers
- Balsamic Vinegar
- 1/4 cup + 1 tbsp olive oil
- Cilantro
- Thyme
- Basil
- Ground Cumin
- Honey Mustard
- Garlic Clove
- Black Beans
- 1 (15-ounce) can pinto beans
- Navy Beans
- 2 large bell peppers (roasted)
- 1 large sweet onion
- Cider Vinegar
- 1 tbsp sugar
- 1 tsp salt + to taste
- 4 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp dried oregano
- 1/4 tsp black pepper + to taste
- 1 (15-ounce) can kidney beans
- 1 (15-ounce) can cannellini beans
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How to Make 3 Bean Salad With Marinated Sweet Onions And Roasted Peppers
- **Roast the Peppers:** Preheat oven to 400°F (200°C). Halve and deseed 2 large bell peppers (any color). Toss with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly charred. Let cool, then peel and chop.
- **Make the Salad Dressing:** In a food processor, combine 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Process until smooth.
- **Prepare the Beans:** Drain 1 (15-ounce) can kidney beans, 1 (15-ounce) can cannellini beans, and 1 (15-ounce) can pinto beans in a colander. Rinse well.
- **Marinate the Onions:** Thinly slice 1 large sweet onion (Vidalia preferred). In a bowl, toss with 2 tbsp red wine vinegar, 1 tbsp sugar, and 1/2 tsp salt. Let sit for at least 15 minutes.
- **Combine the Salad:** In a large bowl, combine the roasted peppers, drained beans, and 1/2 cup of the prepared salad dressing. Toss gently to coat.
- **Chill and Serve:** Cover and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld. Before serving, adjust seasoning with salt and pepper to taste. Add the remaining dressing if desired and garnish generously with the marinated onions.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
10g
Fat
13g
Carbs
13g
