Spicy Three Bean Salad with Roasted Red and Yellow Peppers

  • 30 mins
  • 13 ingredients
  • Servings 10-12
  • Prep 30 min
  • Cuisine
  • Skill Level


  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 red onion
  • 16 oz can black-eye peas
  • 1 cup canned red kidney beans
  • 16 oz can chick peas
  • 1/2 cup chopped cilantro
  • kosher salt and cracked black pepper
  • 1 tsp Thai curry paste
  • 1/2 tsp honey
  • 2 cloves of garlic minced
  • 1 and 1/2 tsp white wine vinegar or champagne vinegar
  • 7 tbs of extra virgin olive oil
Beans are healthy  and flavorful and  can compliment many flavor profiles. This recipe truly delivers and can be prepared in less than 30 minutes.


  • Halve the peppers legnthwise remove ribs and seeds.
  • Place them under a hot broiler until the skins are black and blistered.
  • Place the peppers in a resealable plastic bag for 10 minutes. Now the blistered skin will pull right off.
  • Once the pepper skins have been removed, cut the flech into small strips.
  • Drain and rinse the beans under cold running water.(always drain and rinse canned beans under running water before eating)
  • Place the beans in a large bowl.
  • To make the dressing, put the honey, garlic and curry paste in a small bowl and mix together with a fork making sure the garlic is well crushed.
  • Gradually whisk in the olive oil. Season to taste with salt and pepper.
  • Add the peppers and cilantro to the beans and pour the dressing over.
  • Gently mix well and leave at room temperature for several hours before serving to let the flavors get acquainted with each other.


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