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Simple Grilled Pepper and Bean Salad Recipes

Grilled Pepper and Bean Salad


A crusty grilled butterflied leg of lamb is the perfect foil for this delicious easy-to-make salad, but it goes well with any cold roast meat, too.


Makes 6 servings

  • Pure olive oil

  • 2 large bell peppers, halved and seeded

  • 2 large onions, halved lengthwise

  • 1 clove garlic, minced

  • 1 1/2 cups cooked white beans, such as cannellini, navy, Great Northern, chilled

  • 2 to 3 tablespoons chopped fresh oregano

  • 1/3 to 1/2 cup ripe cherry tomatoes, halved

  • 2/3 cup crumbled feta cheese

  1. Prepare a fire in a barbecue grill or preheat the broiler.

  2. Brush the pepper halves and onion halves with the pure olive oil. Place them on the grill or broiler rack 3 to 4 inches from the heat and grill until lightly charred (the peppers will not be peeled, so they do not need to be blackened) and tender when pierced with a fork, 15 to 20 minutes. Turn the vegetables several times. Cool.
    Cut the peppers and onions into strips. Toss with the garlic, beans and oregano. Beat together the oil and vinegar, pour over the salad, and toss. Season well with salt and pepper.

  3. Serve at room temperature, tossing with the cherry tomatoes and cheese at the last minute. Pass a pepper mill with the salad.

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