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Fast and tasty
Salad with red bell pepper

Red Bell Pepper Salad

Light, healthy, with tomatoes and beans, and very tasty! This red bell pepper salad is quick and simple to make. All the time goes into chopping the ingredients, and then you just mix everything and it's done! You can serve it as an appetizer alongside main dinner courses, or snack on it at breakfast or supper.

Maria

Recipe author

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Composition / ingredients

Servings:

Bell pepper (red)

Cherry tomatoes

Canned beans (red)

Pineapple (fresh or canned)

Olive oil

White wine vinegar

Lettuce leaves (I used frisée)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 2 g

Fats 43 % 6 g

Carbohydrates 43 % 6 g

85 kcal

GI: 50 / 17 / 33

Cooking method

Cooking time: 25 min

Step 1:

How do you make a red bell pepper salad? Measure out the ingredients. Drain the liquid from the canned beans and tip the beans into a colander (you can use the drained liquid, aquafaba, to make mayonnaise, by the way). Wash the vegetables and herbs thoroughly and dry them.
Step 2:

Cut the bell pepper in half, remove the seeds and stem, and cut it into small pieces.
Step 3:

Cut the pineapple into small pieces. If it's canned, let the juice drain off so the salad doesn't end up watery. If you don't like pineapple, replace it with something else that's juicy and tart — or just leave it out entirely.
Step 4:

Cut each cherry tomato in half.
Step 5:

In a salad bowl, combine all the chopped ingredients — bell pepper, pineapple, cherry tomatoes, and beans. Tear the fresh herbs into small pieces by hand and add them to the salad.
Step 6:

Drizzle the salad with olive oil. Instead of olive, you can use any vegetable oil you like.
Step 7:

Dress the salad with the wine vinegar. By the way, you can mix the dressing ahead of time in a separate bowl and add the salt, ground pepper, and spices to it.
Step 8:

Mix all the ingredients well in the bowl. Divide the salad among plates. Sprinkle the top with freshly ground pepper and salt, or with Italian herbs.

This salad looks even prettier if you use vegetables of different colors — green, red, and yellow bell pepper, for instance, and red and yellow cherry tomatoes. For flavor, it's a good idea to add onion, preferably sweet red salad onion, though you can use green onion instead if you like.
For a more delicate flavor, roast the bell pepper in the oven and add it to the salad warm. In that case you can replace the cherry tomatoes with sun-dried tomatoes — that's delicious too!
The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).