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Spanish Bean and Pepper Salad
This Spanish bean salad is a great tapas or buffet recipe. It’s delicious on its own as a main meal but also great as a side dish and so speedy to prepare too! It’s also vegan and gluten-free.
Course
Side Dish
Cuisine
Spanish
Prep Time
5
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
5
minutes
minutes
Servings
2
Calories
220
kcal
Author
Corina Blum
Ingredients
400
g
tin cannellini beans
drained and rinsed
2
skinned red peppers in oil
cut into long strips
2
spring onions
sliced
1
tablespoon
capers
rinsed
2
tablespoon
white wine or sherry vinegar
1
tablespoon
extra virgin olive oil
Pinch
Salt
to taste
Pinch
Black pepper
to taste
Metric
-
US Customary
Instructions
Put all the ingredients in a bowl and mix gently together.
Serve as a tapas, side dish or even as a main meal.
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
220
kcal
|
Carbohydrates:
33
g
|
Protein:
11
g
|
Fat:
7
g
|
Sodium:
1058
mg
|
Potassium:
87
mg
|
Fiber:
10
g
|
Vitamin A:
310
IU
|
Vitamin C:
19.5
mg
|
Calcium:
144
mg
|
Iron:
4.8
mg