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Spanish Bean Salad with Bell Peppers and Olives

Spanish Bean Salad with Bell Peppers and Olives prepared dish

This vibrant spanish bean salad features a delightful combination of kidney beans, bell peppers, and olives, all tossed in a zesty dressing. It's a refreshing dish that makes for a perfect appetizer or side at any gathering. Enjoy the burst of flavors and colors in every bite!

This recipe is lunch, scaled for 6 servings, with 15 min prep.

Prep: 15 min · Total: 15 min · Serves: 6

Quick cooking notes

  • Core ingredients include black pepper, red onion, olive oil, red wine vinegar.
  • Follow all 4 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 0.25 tsp black pepper
  • 0.25 cups red onion (finely chopped)
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 0.25 cups fresh parsley (chopped)
  • 2 cups canned kidney beans (drained and rinsed)
  • 1 medium red bell pepper (diced)
  • 0.5 cups black olives (sliced)
  • 1 medium green bell pepper (diced)
  • 0.5 tsp salt
  • 2 cloves garlic (minced)

Instructions

  1. In a large mixing bowl, combine the drained kidney beans, diced red bell pepper, diced green bell pepper, sliced black olives, and finely chopped red onion.
  2. In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and black pepper to create the dressing.
  3. Pour the dressing over the bean mixture and toss gently to combine all ingredients evenly.
  4. Garnish with chopped fresh parsley before serving.

Nutrition (per serving)

  • Calories: 180
  • Protein: 7 g
  • Fat: 9 g
  • Carbohydrates: 20 g
  • Fiber: 6 g
  • Sugar: 2 g
  • Sodium: 320 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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