Bean & Pepper Salad

Ingredients

• 1 (340 g / 12 oz)jar roasted red peppers
• 3 tbsp (45 ml)olive oil
• 2 tbsp (30 ml)red wine vinegar
• to tastekosher or fine sea salt
• to tastefreshly ground black pepper
• 5 oz (142 g)spring salad mix
• 1½ cups (300 g)frozen lima beans, cooked according to the package directions and cooled
• 2 oz (60 g)sliced almonds
• 2 oz (60 g)Manchego cheese

Instructions

1. 1

   Make the dressing

   Drain the roasted peppers, keeping 2 tablespoons of their brine, then slice the peppers thinly. Mix the reserved brine with the olive oil, red wine vinegar and a generous pinch each of salt and pepper.

2. 2

   Toss the salad

   In a salad bowl, toss the leaves with the peppers, cooled lima beans and dressing. Add the almonds, then use a vegetable peeler to shave the Manchego over the salad. Taste and season with salt and pepper as needed.

What is bean and pepper salad?

This is a simple composed salad built from tender beans, sweet roasted peppers and fresh leaves, finished with nuts and cheese. Its ingredients draw on familiar Mediterranean flavours, including olive oil, red wine vinegar and Manchego, a Spanish sheep’s-milk cheese.

Here, jarred peppers and cooked, cooled lima beans make it practical to assemble in about 20 minutes. The brine in the pepper jar adds a savoury, tangy note to the dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 333 calories, 12g protein, 21g carbs, 23g fat.

The lima beans and leaves provide most of the carbohydrates, while olive oil and almonds contribute much of the fat; the beans, almonds and Manchego also provide protein. Pair a serving with extra vegetables or a piece of fruit to round out the plate.

The ingredients that make it work

Roasted peppers: Drain them well so their flavour comes through without making the salad watery, but keep the measured brine for the dressing.

Lima beans: Cook them according to the packet and cool them before tossing. Their soft, creamy texture contrasts with the leaves and almonds.

Manchego and almonds: Shaved cheese brings a savoury finish, while sliced almonds add crunch. Add both near the end so they stay distinct in the salad.

Balancing the dressing

The dressing combines olive oil with red wine vinegar and the reserved pepper brine. A generous pinch of salt and pepper seasons it before it meets the other ingredients.

The peppers and brine vary in saltiness, so taste the finished salad before adding more seasoning. Toss gently to coat the leaves without crushing the beans.

Getting the texture right

Cool the cooked beans before mixing them into the salad; warm beans can soften the leaves. Slice the peppers thinly so they’re easy to distribute through each portion.

Shave the Manchego with a vegetable peeler for light, broad pieces. Add the almonds just before serving to keep their crunch.

Timing and make-ahead

The recipe takes 20 minutes in total, with the beans needing to be cooked and cooled according to their packet directions. If you have already cooked and cooled beans, assembly is quick.

For a fresher finish, keep the dressing and salad components separate until close to serving. Toss the leaves with the dressing, then finish with the almonds and cheese.

What to serve with it

Serve it as a light main with crusty bread, or offer it alongside grilled vegetables, fish or chicken. The beans, almonds and cheese make it more substantial than a plain green salad.

For a larger meal, add another side that suits the occasion, such as warm bread or roasted vegetables. Keep the salad itself freshly dressed so the leaves retain their texture.

Recipe notes & tips

• Reserve exactly 2 tablespoons of pepper brine before slicing the peppers.
• Cool the lima beans fully before adding them to the salad.
• Slice the peppers thinly for an even mix of flavours.
• Shave the Manchego over the salad with a vegetable peeler.
• Taste before adding extra salt, as the peppers and brine may already be seasoned.
• Toss in the almonds just before serving to preserve their crunch.

Variations

• Add herbs: Scatter over chopped parsley for a fresh herbal note.
• Use another bean: Swap in cooked butter beans if lima beans are unavailable.
• Change the cheese: Use another firm, savoury cheese in place of Manchego.
• Add cucumber: Fold in diced cucumber for extra fresh crunch.
• Boost the greens: Use rocket or baby spinach in place of some of the spring mix.

Common mistakes to avoid

• Discarding the brine: Reserve 2 tablespoons before draining the peppers so it can season the dressing.
• Adding warm beans: Cool them first to help keep the leaves crisp.
• Overdressing the leaves: Toss with the dressing and check the coating before adding any more.
• Salting too early: Taste after tossing, then adjust because the brine and cheese can be salty.
• Adding almonds too soon: Mix them in just before serving to keep their texture.

How to store

For the best texture, store the dressing, salad components and toppings separately in covered containers in the fridge, and assemble within 2 days. Once dressed, the salad is best eaten straight away; leftovers can be refrigerated for up to a day, though the leaves will soften.

Frequently asked questions