2-Bean Salad w/Fire Roasted Jalapenos & Pickled Red Peppers

By stancec44

Can do more than one jalapeño if you like it spicy. Or you can use different chilies.

Ingredients

• 1 jalapeño
• 1 (14.5-ounce) can red kidney beans, drained and rinsed
• 1 cup blanched, chopped green beans
• 2 tablespoons minced yellow onion
• 2 tablespoons minced pickled red peppers from a jar
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• Pinch of sugar
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons minced flat-leaf parsley

Preparation

Step 1

Roast jalapeño under the broiler, on a gas burner, or on a grill, until skin is blistered and charred all over, about 5 minutes. Let cool, then rub off skin with paper towel and discard stem. Mince; discard seeds before mincing if you want less heat.

Combine kidney beans, green beans, onion, jalapeno, and red pepper and in a medium bowl.

In a small bowl, whisk together olive oil, vinegar, and sugar. Season with salt and pepper.

Toss vinaigrette with bean mixture. Season with salt and pepper, if needed. Refrigerate for at least 1 hour or overnight. When ready to serve, stir in parsley. Serve salad cold or at room temperature.