Cannellini-Black Bean Salad with Bell Peppers and Eggs

I like beans, peppers, onions and eggs but for some reason eating those items in a salad doesn't thrill me. But you never know what you like or dislike until you try it once and I don't like the idea of missing out on anything.

Cannellini-Black Bean Salad with Bell Peppers and Eggs

adapted from Cooking Club of America

1/3 c extra-virgin olive oil
2 tbsp white wine vinegar
1 tsp honey mustard
1 garlic clove, minced
1/4 tsp salt
1/4 tsp pepper
1 15-oz can black beans, drained, rinsed
1 15-oz can cannellini beans, drained, rinsed
1/2 c chopped yellow bell pepper

1/2 c thinly sliced sweet onion
1/4 c chopped fresh Italian parsley
5 hard-cooked eggs, coarsely chopped

Whisk oil, vinegar, mustard, garlic, salt and pepper in small bowl until blended.

Combine beans, bell peppers, onion, parsley and eggs in large bowl.

Give dressing a quick whisk and pour half-cup of dressing over bean mixture; gently toss to coat. Add additional dressing as necessary.

I found a half-cup of dressing to be enough and even a little toward the too much side.


Very simple to prepare, mincing the garlic was the hardest part. One thing I would recommend is to allow time for the flavors to blend as I found that the salad was significantly better the second day as the most intense flavor immediately after preparation is the olive oil. Be sure to pick a good one!

The original recipe specified two pepper colors and suggested serving the salad on a lettuce leaf, which would make a very pretty presentation.

Cost:

• extra virgin olive oil: $0.57
• black beans: $0.70
• cannellini beans: $0.50
• yellow bell pepper: $1.20
• sweet onion: $0.40
• Italian parsley: $0.49
• eggs: $1.25

Total: $5.11 or $0.64 for each of eight 3/4 cup servings.

Click for the printable 

Pin It