Serves 4
80 min
2-Bean Salad with Fire-Roasted Jalapeños and Pickled Red Peppers
Recipe GLPRf7b0c0b925aa15
A vibrant, zesty side dish featuring tender green beans and kidney beans tossed with fire-roasted jalapeños, tangy pickled red peppers, and a bright vinaigrette. This refreshing salad is best served chilled or at room temperature, making it perfect for potlucks, barbecues, or meal prep. The flavors meld beautifully after a few hours of chilling.
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Ingredients
1 cup blanched, chopped green beans
1 (14.5-ounce) can red kidney beans, drained and rinsed
1 fresh jalapeño
2 tablespoons minced yellow onion
2 tablespoons minced pickled red peppers from a jar
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
pinch Pinch of sugar
1 1/2 tablespoons minced flat-leaf parsley
Kosher salt and freshly ground black pepper to taste
Directions
Position a broiler rack about 4 inches from the heat source and preheat the broiler. Alternatively, prepare a gas burner on high heat or a grill on high heat. Place the fresh jalapeño directly on the broiler rack, gas flame, or grill grate. Roast for approximately 5 minutes, turning occasionally, until the skin is completely blistered and charred on all sides.
Transfer the roasted jalapeño to a cutting board and let cool for a few minutes until it is safe to handle. Using a paper towel, gently rub off the blackened skin and discard it. Remove and discard the stem and seeds. If you prefer a milder flavor, remove the seeds before mincing; for more heat, include some or all of the seeds. Finely mince the roasted jalapeño and set aside.
Drain and rinse the canned kidney beans thoroughly. In a medium mixing bowl, combine the drained kidney beans, blanched green beans, minced yellow onion, minced roasted jalapeño, and minced pickled red peppers. Stir gently to combine.
In a small bowl, whisk together the extra-virgin olive oil, white wine vinegar, and pinch of sugar until well blended. Season the vinaigrette with kosher salt and freshly ground black pepper to taste.
Pour the vinaigrette over the bean mixture and toss well to coat all ingredients evenly. Taste and adjust seasoning with additional salt and pepper as needed. Cover and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.
Just before serving, stir in the minced flat-leaf parsley. Serve the salad chilled or at room temperature, as preferred.
