Colorful pepper and bean salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 137.1
  • Total Fat: 7.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 483.8 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 5.7 g
  • Protein: 4.8 g

View full nutritional breakdown of Colorful pepper and bean salad calories by ingredient


Introduction

Mixed colored peppers, chickpeas and a zing added with vinegar soaked coctailo nions for summer salad Mixed colored peppers, chickpeas and a zing added with vinegar soaked coctailo nions for summer salad
Number of Servings: 6

Ingredients

    1 cup yellow bell pepper, chopped into tiny pieces
    1 cup green bell pepper, chopped into tiny pieces
    1 cup red bell pepper, chopped into tiny pieces
    3 plum tomatoes cut into bite sized pieces
    .25 vidalia onion,chopped into tiny pieces
    1 scotch bonnet pepper, or any really hot pepper
    4-5 fesh basil leaves, chopped
    10-15 cocktail onions, halved
    vinegar from onion jar, to taste 4-5 tablespoons
    14 oz can low-soium chickpeas, drained and rinsed
    salt to taste

Directions

Chop peppers into tiny pieces, about 1/2 inch size. Chop onion and tomato.
Process hot pepper (seeds removed or not) in blender of food processor to pulverize.
Add oil to large pan, heat and add peppers, hot pepper and onions. Saute for about 5 minutes on medium high, stirring frequently.
Add tomatoes, basil, vinegar, coctail onions and chickpeas. Simmer for about 15 minutes, stiring occasionally.

Remove to container and cool. Serve cold or hot.

Serving Size: 6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user OVERWORKEDJANET.