Name: Black Bean and Red Pepper Salad
Yield: Serves 4
Ingredients: 2 large red bell peppers, chopped; 1 15- to 16-ounce can black beans, rinsed, well drained; 1/2 cup chopped yellow bell pepper; 1/2 cup finely chopped red onion; 1/4 cup chopped fresh Italian parsley; 1/4 cup chopped fresh basil; 1 1/2 tablespoons red wine vinegar; 1 tablespoon olive oil; 1 teaspoon minced garlic; 1 teaspoon grated orange peel

Recipe information

Yield
Serves 4

Ingredients

2 large red bell peppers, chopped

1 15- to 16-ounce can black beans, rinsed, well drained

1/2 cup chopped yellow bell pepper

1/2 cup finely chopped red onion

1/4 cup chopped fresh Italian parsley

1/4 cup chopped fresh basil

1 1/2 tablespoons red wine vinegar

1 tablespoon olive oil

1 teaspoon minced garlic

1 teaspoon grated orange peel

Preparation

Combine all ingredients in large bowl; toss to blend. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Serve chilled or let stand 30 minutes at room temperature before serving.

Nutrition Per Serving

Per Serving: calories

136; total fat

4 g; saturated fat

1 g; cholesterol

0 mg.

#### Nutritional analysis provided by Bon Appétit

TagsSalad Black Bean Bean and Legume Vegetable Bell Pepper Side Dinner Lunch Dairy Free Gluten Free Nut Free Vegan Vegetarian No-Cook Summer Bon Appétit

Recipe notes

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