Mary Berry's bean and pepper salad recipe

Mary Berry's bean and pepper salad recipe

Meaty roast peppers, tender cannellini beans with crunchy ciabatta croutons and a drizzle of a balsamic vinaigrette will make a perfect salad to enjoy this summer.

Ingredients

  • 1 ciabatta
  • 1 x 400g tin of white cannellini beans
  • 1 romaine lettuce
  • 3 red peppers
  • 1 red onion
  • 0.5 handfuls finely chopped parsley
  • 1 pinch salt and pepper (to taste)
  • 1 tbsp olive oil, for cooking
  • 1 ciabatta
  • 1 x 400g tin of white cannellini beans
  • 1 romaine lettuce
  • 3 red peppers
  • 1 red onion
  • 0.5 handfuls finely chopped parsley
  • 1 pinch salt and pepper (to taste)
  • 1 tbsp olive oil, for cooking
  • 1 ciabatta
  • 1 x 400g tin of white cannellini beans
  • 1 romaine lettuce
  • 3 red peppers
  • 1 red onion
  • 0.5 handfuls finely chopped parsley
  • 1 pinch salt and pepper (to taste)
  • 1 tbsp olive oil, for cooking

Details

  • Cuisine: British
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 30 mins
  • Serves: 4

Step-by-step

  1. Preheat oven to 180°C/160°C fan/350°F/gas mark 4.
  2. Tear a ciabatta loaf into bite size pieces, drizzle with olive oil and bake for 8-10 minutes until golden and crispy.
  3. Meanwhile cut the red peppers into chunks, drizzle with olive oil, season and place under the preheated grill for 10 minutes until softened and cooked.
  4. To a mixing bowl add the drained and rinsed cannellini beans, finely chopped parsley, romaine lettuce and roasted peppers, mix well.
  5. Transfer the salad to a serving plate, add croutons and drizzle with Mary Berry’s Honey & Balsamic Vinaigrette.

Recipe courtesy of Mary Berry's Foods.

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