Marinated Roasted Bell Pepper Bean Salad with Crispy Capers

A delightful bean salad with roasted bell peppers and a dressing that combines tangy, sweet, and savory flavors, topped with crispy capers. Perfect for a fiber and protein boost!

By @plantbasedrd

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0.5 English cucumber smashed and sliced
• 0 Kosher salt
• 3 tbsp avocado oil
• 0.25 cup capers drained and pat dried
• 2 shallots thinly sliced
• 0.5 tsp coriander
• 2 jalapeños diced
• 4 cloves garlic minced
• 1 tbsp maple syrup
• 1 tbsp red wine vinegar
• 1 lemon juice and zest
• 15 oz chickpeas drained and rinsed
• 15 oz cannellini beans drained and rinsed
• 0.5 cup roasted bell peppers diced
• 0.25 cup fresh dill minced
• 0.25 cup fresh parsley leaves minced
• 0 crusty sourdough bread for serving
• 0 plant-based cream cheese optional

Instructions

1. Cut the English cucumber in half lengthwise, place cut side down on a cutting board, and use a knife to smack down along the length until it splits. Slice diagonally into 1/2 inch pieces. Transfer to a bowl and sprinkle with a generous pinch of salt. Toss and let sit for 15 minutes to drain.
2. Heat avocado oil in a medium sauté pan over medium-low heat. Add the capers, ensuring they are spread out evenly, and cook for 6 minutes, stirring occasionally until crispy. Transfer to a paper towel-lined plate.
3. In the same pan with the remaining oil, sauté the sliced shallots and ground coriander with a pinch of salt for 2 minutes. Add the diced jalapeños and minced garlic, continuing to sauté for 3 minutes until the garlic is cooked through.
4. Add maple syrup, red wine vinegar, lemon zest and juice to the pan. Give everything a good stir, then remove from heat and let it cool slightly.
5. Discard the liquid that has drained from the cucumbers. In a large mixing bowl, combine the cucumbers, drained chickpeas, cannellini beans, roasted bell peppers, chopped dill, and parsley.
6. Pour the shallot and dressing mixture over the bean and vegetable mix in the bowl. Toss everything together until well combined.
7. Serve the salad with a sprinkle of crispy capers on top and enjoy with portions of crusty sourdough bread. Optionally, smear each bread slice with plant-based cream cheese for additional flavor.