Variegated Bean and Baked Pepper Salad

by Editorial Staff

Baked Bulgarian pepper goes very well with beans. I suggest making a nutritious and piquant salad using beans and baked peppers marinated in balsamic vinegar, but to prepare it, the beans must be cooked the day before.

Ingredients

  • Bulgarian pepper – 5 pcs.
  • Beans – 150 g
  • Onions (small) – 2 pieces
  • Garlic – 4 cloves
  • Hard cheese – 30 g
  • Balsamic vinegar – 30 ml
  • Olive oil – 50 ml
  • Lemon juice – 20 ml
  • Watercress – 20 g
  • Ground black pepper – 0.5 teaspoon
  • Salt – 1 teaspoon
  • Sugar – 1 teaspoon

Directions

  1. Pour the beans with hot water and leave for 8 hours. Then rinse and cook for 8 hours. Prepare the foods you will need for the salad.
  2. Put the pepper on a baking sheet.
  3. Bake in an oven preheated to 200 degrees for 15 minutes until tan marks appear.
  4. Place the baked peppers in a bag and set aside for 30 minutes.
  5. Then remove the stem and seeds, remove the skin, tearing the pepper into strips.
  6. Cut the onion into half rings.
  7. Prepare the marinade: mix salt, sugar and black pepper.
  8. Put prepared baked peppers in a container, add onions, pour in the sugar-salt-pepper mixture, pour in balsamic vinegar and lemon juice, mix and set aside for pickling for 30-40 minutes.
  9. At this time, prepare all the other ingredients for the bean and pepper salad. Cut the watercress.
  10. Rub the cheese.
  11. Chop the garlic.
  12. Mix all the ingredients with the beans, then season the salad with beans and peppers with olive oil.
  13. The salad with beans and peppers is ready.

You can treat guests!

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