Festive Five-Bean Salad with Roasted Peppers and Green Beans
Perfect for braais, potlucks, or as a make-ahead side dish! This five-bean salad features a tangy honey-vinegar dressing and fresh veggies.
Ingredients
- 600 g green beans trimmed and sliced into 2.5cm pieces
- 2 cans (410g) four-bean mix rinsed and drained
- 2 large bell peppers
- 1 small red onion finely chopped
- 3 garlic cloves minced (or 3 tsp garlic)
- 2/3 cup olive oil
- 1 cup red wine vinegar adjust to taste
- 4 tbsp honey or sugar
- 1 tsp salt to taste
- 4-6 tbsp flat-leaf parsley chopped
- 1 cup mozzarella balls or cubed feta cheese Optional
Instructions
- Roast the Peppers: Place peppers over an open flame until charred on all sides. Transfer to a container with a lid, close it, and allow them to steam until the skin softens. Peel, deseed, and chop into 1cm pieces.
- Blanch the Green Beans: Blanch green beans in boiling water for 6–7 minutes, then transfer to an ice bath to cool. Drain and set aside.
- Prep Remaining Ingredients: Finely chop the red onion, and rinse the canned beans thoroughly. Allow beans to drain.
- Assemble Salad: In a large container with a lid, add the green beans, four-bean mix, roasted peppers, red onion, and mozzarella if using.
- Make Dressing: In a bowl or jar, whisk together olive oil, red wine vinegar, honey, minced garlic, salt, and pepper.
- Combine and Marinate: Pour the dressing over the salad ingredients. Close the lid and shake to combine, or stir well. Adjust seasoning to taste.
- Chill and Serve: For the best flavour, refrigerate overnight before serving. Adjust tanginess by adding more vinegar or more honey/sugar if needed.