Bean and pepper salad recipe

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serves: 6 - 8
Skill: easy
Cost: cheap
Prep: 35 min
Cooking: 15 min

Nutrition per portion

Calories 123 kCal 6%
Fat 9g 13%
  -  Saturates 1g 5%
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  • Summer calls for salads galore and this bean and pepper salad is right up our street. This crunchy bean and pepper salad recipe is great as a filling side dish or topped up your favourite protein as a healthy main course. With a simple dressing and just a handful of ingredients, it’s really easy to make – once the peppers are roasted you can throw everything together in a matter of minutes! Add in any other extra veggies you have lying around for a new flavour every time.

    Add this to any weeknight dinner to get a good portion of veggies or include in a summer lunch spread for a good-looking table. Our favourite way to serve this crunchy salad is to al fresco as part of a weekday evening summer BBQ. Check out our best BBQ recipes for dishes to serve alongside it.

    Top tip: Rather than just running your green beans under cold water once they’ve boiled, get a bowl iced water ready while they’re boiling and then dunk into the ice bath as soon as they come out of the boiling water. This will give your green beans a bright and vivid colour that will make this summer salad even more impressive.


    • 2 red peppers, halved and deseeded
    • 2 yellow or orange peppers, halved and deseeded
    • 350-500g green beans
    • 140-200g bag salad leaves
    • For the dressing:
    • 6tbsp olive oil
    • 2tbsp balsamic vinegar
    • 1tsp caster sugar
    • 1tbsp freshly grated ginger


    • Set the oven to 200°C/400°F/Gas mark 6.

    • Place the peppers, cut-side down, on a baking tray and roast them for 20-30 mins or until the skins start to char. Remove the peppers from the oven and place them in a freezer bag. Leave them to cool. Peel away the skins and roughly chop.

    • Cook the beans in boiling water for 4-5 mins, or until they’re just tender. Drain them and rinse under running cold water to cool them quickly, then drain them well.

    • Place all of the vegetables into a large bowl.

    • To make the dressing, mix together all the ingredients and pour over the vegetables. Stir to mix and coat in the dressing. This salad is best served at room temperature rather than chilled.

    Top tip for making Bean and pepper salad

    To save roasting and peeling the peppers use ready- prepared ones from a jar or from the deli counter.

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