Rosemary and Roasted Pepper Bean Salad

Rosemary and Red Pepper Bean Salad

My husband absolutely seems to love beans. Last week, he looked at me plaintively and said, “can we have something this week with beans in it?” How could I turn down those big puppydog eyes?

I made a simple, hot bean salad that was quite satisfying to go with our spanokopita meal. I wanted something easy that could be completely vegetarian (this can also qualify for vegan, I think) or expanded to suit a carnivore (mmmmm.. bacon and/or shredded blackened chicken). I think this one fits the bill.

Though I’m not a fan of Rachael Ray by any means and I think that reading her recipes can be acutely painful (if I see EVOO one. more. time. I swear…), I find that I really like a lot of her food. Mom let me borrow a couple of her books so I could get an idea if they contain enough good food to warrant purchasing. I’m still on the fence about it but I’m wavering.

Rosemary and Roasted Pepper Bean Salad
Adapted from Rachael Ray’s 30 Minute Meals 2
Serves 4

2 cans mild beans, such as cannelini, blackeye peas, etc.
2 tbsp olive oil
3 cloves garlic, crushed
1 – 2 large shallots or 1 small onion, minced (about 1/2 cup)
1 roasted red pepper (jarred or freshly roasted), chopped
2 sprigs fresh rosemary, leaves stripped and minced
handful fresh parsley
salt and pepper

Over moderate heat, saute shallots and garlic in olive oil for 3 – 4 minutes. Add a pinch of salt, pepper, rosemary, red pepper and beans, continue to cook for about 2 – 3 minutes. Taste, adjust seasonings as necessary.

Best served hot or at least warm.

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