This recipe appears in:Summer Bean Salads: 2-Bean Salad With Roasted Jalapeños and Pickled Red Peppers
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.
- 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
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.
Combine kidney beans, green beans, onion, jalapeno, and red pepper and in a medium bowl.
In a small bowl, whisk together olive oil, vinegar, and sugar. Season with salt and pepper.
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.