Bean and Pepper Salad
Preparation: 20 min
A multi-coloured salad with a kick! The secret - pickled Jalapeño peppers! It’s delicious on its own, or pair with DELISSIO Rising Crust Spicy Chicken Deluxe pizza.
You will need:
| 4 cups |
Iceberg lettuce, shredded |
1 L |
| 3 cups |
whole green beans, cooked & cooled |
750 ml |
| 1 |
orange pepper, cut into chunks |
1 |
| 1 |
yellow pepper, cut into chunks |
1 |
| 1/3 cup |
black & green olives, sliced |
75 ml |
| 1/4 cup |
pickled Jalapeño peppers, chopped |
50 ml |
| 1/4 cup |
extra virgin olive oil |
50 ml |
| 3 tbsp |
red wine vinegar |
45 ml
|
|
salt & freshly ground pepper to taste
|
|
|
fresh chives, chopped |
|
Step 1:
Spread lettuce onto platter; attractively arrange beans, peppers and olives over lettuce.
Step 2:
In a bowl, whisk Jalapeño peppers, olive oil, red wine vinegar, salt and pepper to taste until well blended.
Step 3:
Just prior to serving, pour dressing over platter; garnish with chopped chives and serve immediately.
Makes 8 servings
Nutrients per serving (per 1/2 cup/125 ml): about 100 calories, 2 g protein, 8 g fat, 8 g carbohydrate, 69 mg vitamin C (110% Daily Value for vitamin C)
Nestlé Kitchens Tip: For a different colour combo; substitute yellow wax beans for green beans or banana peppers for coloured peppers.
Good to Know: Green beans are a source of folate and Vitamin C. One cup of raw beans contains only 36 calories.
Source: Foodland Ontario & Canadian Nutrient File (Food Code 2370)
