2-Bean Salad With Fire-Roasted Jalapeños and Pickled Red Peppers Recipe

Jennifer Olvera
2-Bean Salad With Fire-Roasted Jalape\u00f1os and Pickled Red Peppers Recipe
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  • Yield:Serves 4
  • Active time:20 minutes minutes
  • Total time:1 hour 20 minutes
This recipe appears in:
Summer Bean Salads: 2-Bean Salad With Roasted Jalapeños and Pickled Red Peppers

A bright, fresh two-bean salad gets its heat and acidity from fire-roasted jalapeños and pickled red peppers. [Photograph: Jennifer Olvera]

Two types of beans, red kidney and green beans, are combined with pickled red peppers and fire-roasted jalapeños in this amped-up redux of the time-honored three-bean salad.

Note: Wait to add the parsley until right before you're ready to serve the salad. If you can't find pickled red peppers, soak minced roasted red peppers in red wine vinegar for 30 minutes.

Ingredients

  • 1 jalapeño
  • 1 (14.5-ounce) can red kidney beans, drained and rinsed
  • 1 cup blanched, chopped green beans
  • 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 of sugar
  • Kosher salt and freshly ground black pepper
  • 1 1/2 tablespoons minced flat-leaf parsley

Directions

  1. 1.

    Roast jalapeño under the broiler, on a gas burner, or on a grill, until skin is blistered and charred all over, about 5 minutes. Let cool, then rub off skin with paper towel and discard stem. Mince; discard seeds before mincing if you want less heat.

  2. 2.

    Combine kidney beans, green beans, onion, jalapeno, and red pepper and in a medium bowl.

  3. 3.

    In a small bowl, whisk together olive oil, vinegar, and sugar. Season with salt and pepper.

  4. 4.

    Toss vinaigrette with bean mixture. Season with salt and pepper, if needed. Refrigerate for at least 1 hour or overnight. When ready to serve, stir in parsley. Serve salad cold or at room temperature.

Jennifer Olvera
Sunday Supper Columnist

Jennifer Olvera is the author of Food Lovers' Guide to Chicago, and she has all-but tested and developed recipes since toddlehood. She writes the Sunday Supper column for Serious Eats and regularly contributes food features to Chicago Sun-Times. She can often be found tending her garden, canning and traveling to far-flung destinations, where she writes about local edibles for pubs like Los Angeles Times and Frommers.com.

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