Best 20 Bell Pepper Salad Recipes

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Bell peppers, also known as capsicums, are a popular vegetable used in various cuisines worldwide. Their vibrant colors and sweet or spicy flavors make them a versatile ingredient in salads, stir-fries, pizzas, and many other dishes. Bell pepper salad is a refreshing and healthy dish that can be enjoyed as a side or main course. With a variety of recipes available, it can be tailored to suit different dietary preferences and taste buds. This article aims to provide an overview of the best bell pepper salad recipes, highlighting their unique flavors, ease of preparation, and nutritional benefits.

Here are our top 20 tried and tested recipes!

EASY RED BELL PEPPER AND FETA SALAD



Easy Red Bell Pepper and Feta Salad image

This delicious summer salad is made with fresh red bell peppers and creamy feta. Great with a slice of crispy bread. You can also use a mix of bell peppers.

Provided by Christine

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

4 red bell peppers, sliced
1 (8 ounce) package crumbled feta cheese
1 onion, finely chopped
6 tablespoons olive oil
6 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
salt and freshly ground black pepper to taste
1 pinch white sugar

Steps:

  • Combine bell peppers, feta cheese, and onion in a large bowl.
  • Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.

Nutrition Facts : Calories 400.4 calories, Carbohydrate 17.8 g, Cholesterol 50.5 mg, Fat 32.8 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 11.3 g, Sodium 715.6 mg, Sugar 13.4 g

COUSCOUS SALAD WITH CORN AND RED BELL PEPPER



Couscous Salad with Corn and Red Bell Pepper image

Categories     Salad     Onion     Pasta     Pepper     Vegetable     Side     Quick & Easy     High Fiber     Summer     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 11

2 tablespoons olive oil
3/4 cup fresh corn (cut from about 2 ears)
1/3 cup finely chopped red onion
1/3 cup finely chopped red bell pepper
1 garlic clove, minced
1/4 teaspoon ground cumin
11/4 cups water
2/3 cup couscous
2 teaspoons red-wine vinegar
1/4 cup fresh coriander sprigs, washed well, spun dry, and chopped fine
cayenne to taste

Steps:

  • In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until golden. Add onion, bell pepper, garlic, cumin, and 1/4 cup water and cook over moderately low heat, stirring occasionally, until bell pepper is crisp-tender.
  • While vegetables are cooking, in a small heavy saucepan bring remaining cup water to a boil and stir in couscous and salt to taste. Cover pan and remove from heat. Let couscous stand 5 minutes and fluff with a fork.
  • In a bowl whisk together vinegar, remaining tablespoon oil, and salt to taste until emulsified. Add vegetable mixture, couscous, coriander, and cayenne and toss to combine well.

SWEET BELL PEPPER AND ONION SALAD



Sweet Bell Pepper and Onion Salad image

Provided by Mona Talbott

Categories     Salad     Side     Low Carb     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     High Fiber     Dinner     Lunch     Bell Pepper     Spring     Summer     Healthy     Low Cholesterol     Raw     Bon Appétit     Kidney Friendly     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 9

1 1/2 pounds orange or yellow bell peppers (about 4) or sweet orange peppers (about 6), thinly sliced into rings
1 small torpedo or red onion, thinly sliced into rings
2 tablespoons Sherry vinegar or red wine vinegar
Kosher salt, freshly ground pepper
1/4 cup coarsely chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh mint
2 tablespoons olive oil

Steps:

  • Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.
  • Let sit until bell peppers are slightly softened, 10-20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.

BELL PEPPER, TOMATO, AND FETA SALAD



Bell Pepper, Tomato, and Feta Salad image

I make this salad all the time in various configurations, using more or less bell pepper, tomato, or feta cheese, depending on what I have in my fridge. Mixed color bell peppers look prettiest. The dressing couldn't be easier and can be used on different salads as well.

Provided by barbara

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 11

3 tomatoes, cored and chopped
1 red bell pepper, cored and sliced
1 yellow bell pepper, cored and sliced
1 green bell pepper, cored and sliced
½ onion, thinly sliced
3 ounces crumbled feta cheese, or to taste
4 tablespoons canola oil
2 tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon white sugar
1 pinch freshly ground black pepper to taste

Steps:

  • Combine tomatoes, all bell peppers, and onion in a large bowl. Crumble feta cheese on top.
  • Stir together oil, vinegar, salt, sugar, and black pepper in a cup. Pour over salad and toss to combine.

Nutrition Facts : Calories 222 calories, Carbohydrate 10.2 g, Cholesterol 18.9 mg, Fat 18.9 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 4.3 g, Sodium 826 mg, Sugar 6.3 g

CORN AND BELL PEPPER SALAD



Corn and Bell Pepper Salad image

Categories     Salad     Leafy Green     Vegetable     Low Cal     Corn     Bell Pepper     Summer     Bon Appétit

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 11

1 10-ounce package frozen whole kernel corn, cooked according to package directions, drained
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 green onions, chopped
2 tablespoons (generous) chopped fresh cilantro
2 tablespoons olive oil
2 teaspoons fresh lime juice
1/4 teaspoon ground cumin
Salt and fresh ground pepper
Red lettuce leaves
Fresh cilantro sprigs

Steps:

  • Mix first 8 ingredients in medium bowl. Season with salt and pepper. Place red lettuce leaves on plates. Spoon salad onto lettuce. Top with fresh cilantro sprigs and serve.

CUCUMBER SALAD WITH ONION, TOMATOES AND GREEN BELL PEPPER



Cucumber Salad With Onion, Tomatoes and Green Bell Pepper image

There are a lot of cucumber salad recipes on Zaar, but I haven't found one exactly like mine. This is very refreshing, especially during July and August.

Provided by Andtototoo

Categories     Low Protein

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 cucumbers
1 sweet onion
3 tomatoes
1/4 green bell pepper
2 tablespoons white vinegar
2 tablespoons vegetable oil
salt, as needed
ground black pepper, as needed
water, as needed

Steps:

  • Peel the cucumbers, slit in half lengthwise and remove any large seeds and then thinly slice.
  • Thinly slice the onion into half rounds.
  • Dice your tomatoes (make sure that they are very ripe and full of flavor).
  • Sliver the green bell pepper.
  • Put the vegetables into a large serving dish/bowl. Sometimes I'll add extra cucumbers to the mixture, depending on their size.
  • Add 2-3 Table. white vinegar, as desired.
  • Add 2-3 Table. vegetable oil, as desired.
  • Fill the bowl with water.
  • Generously sprinkle with ground black pepper and especially salt. Taste to make sure that the water has a good flavor and that there is enough salt.
  • Chill for a good 4 hours. Serve in small bowls or ramekins. The water that you serve with this salad is especially refreshing.
  • Cooking time is the minimum chilling time.

Nutrition Facts : Calories 91, Fat 4.9, SaturatedFat 0.7, Sodium 8, Carbohydrate 11.8, Fiber 2.1, Sugar 5.9, Protein 2.1

HAM AND BELL PEPPER PASTA SALAD



Ham and Bell Pepper Pasta Salad image

Stir ham, onion and bell pepper into pasta with a rich sour cream-and-chive dressing.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons sour cream
2 tablespoons finely chopped chives
1 1/2 tablespoons fresh lemon juice
8 ounces dried elbow macaroni
1 cup diced ham
1/4 cup finely chopped red onion
2 bell peppers, preferably 1 red and 1 yellow, chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, parsley, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
  • Add the ham, onion and bell peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

BLACK BEAN AND BELL PEPPER SALAD



Black Bean and Bell Pepper Salad image

Categories     Salad     Bean     Citrus     Onion     Pepper     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 16

Vinaigrette
1/2 cup water
16 dates (about 4 ounces), pitted, finely chopped
1/2 cup fresh lime juice
6 tablespoons extra-virgin olive oil
2 tablespoons dried oregano
4 teaspoons honey
4 teaspoons ground cumin
4 teaspoons ground coriander
Salad
4 15-ounce cans black beans, rinsed, drained
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped red onion
1/2 cup chopped fresh parsley

Steps:

  • For Vinaigrette:
  • Boil water and dates in heavy small saucepan for 2 minutes. Remove from heat; cover and let stand 1 hour to soften.
  • Transfer date mixture to blender. Add lime juice, oil, oregano, honey, cumin and coriander and purée. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature before using.)
  • For salad:
  • Combine beans, bell peppers, onion and parsley in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)

ROASTED RED BELL PEPPER AND FENNEL SALAD



Roasted Red Bell Pepper and Fennel Salad image

Categories     Salad     Olive     Fennel     Bell Pepper     Summer     Healthy     Lettuce     Bon Appétit

Yield Makes 4 first-course servings

Number Of Ingredients 9

2 large red bell peppers
5 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 medium fennel bulb, trimmed, thinly sliced, fronds chopped and reserved
6 cups mixed baby greens
1/4 cup halved pitted Kalamata olives
Parmesan cheese shavings

Steps:

  • Char bell peppers over open flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 3/4-inch-wide strips.
  • Whisk lemon juice, oil, garlic, and dried crushed pepper in small bowl to blend. Season to taste with salt and pepper. (Peppers and dressing can be made 1 day ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using.)
  • Toss sliced fennel bulb with half of dressing in medium bowl. Toss red peppers with remaining dressing in another medium bowl.
  • Divide greens among 4 plates. Arrange fennel and red peppers over. Sprinkle reserved fennel fronds, olives, and Parmesan shavings over. Sprinkle with salt and pepper and serve.

GRILLED STEAK AND BELL PEPPER SALAD



Grilled Steak and Bell Pepper Salad image

Categories     Salad     Beef     Onion     Tomato     Low Carb     Backyard BBQ     Bell Pepper     Grill     Chill     Grill/Barbecue     Watercress     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1 1 1/2-pound beef flank steak, trimmed
2 large red bell peppers
6 tablespoons olive oil
1/4 cup red wine vinegar
1 tablespoon minced garlic
1 1/4 teaspoons dry mustard
2 cups chopped watercress
1 1/4 cups chopped red onion
1 cup cherry tomatoes, halved

Steps:

  • Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle steak with salt and pepper. Grill about 5 minutes per side for medium-rare. Cool. Halve steak lengthwise. Slice across grain into thin strips.
  • Meanwhile, char peppers on barbecue, over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut into thin strips. Halve strips crosswise.
  • Whisk oil, vinegar, garlic and dry mustard in large bowl to blend. Add steak, roasted peppers, watercress and onion; toss to combine. Season with salt and pepper. Chill at least 2 hours or up to 8 hours. Mix in tomatoes and serve.

SPICY CHICKEN SALAD WITH BELL PEPPER AND CILANTRO



Spicy Chicken Salad with Bell Pepper and Cilantro image

Categories     Salad     Chicken     Onion     Tomato     No-Cook     Lime     Bell Pepper     Summer     Chill     Jalapeño     Cilantro     Lettuce     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 12

1/2 cup olive oil
1/3 cup fresh lime juice
2 teaspoons chili powder
2 teaspoons chopped garlic
1 teaspoon ground cumin
4 cups diced cooked chicken (about 1 pound)
1 red bell pepper, chopped
3/4 cup chopped onion
3/4 cup chopped fresh cilantro
1 tablespoon chopped seeded jalapeño chili
4 cups chopped romaine lettuce (about 1/2 small head)
2 large tomatoes, cut into wedges

Steps:

  • Whisk first 5 ingredients in large bowl to blend. Mix in chicken, bell pepper, onion, cilantro and chili. Season chicken salad with salt and pepper. (Can be prepared 1 hour ahead. Cover and refrigerate.)
  • Add lettuce to chicken salad; toss to combine. Mound salad in large bowl. Garnish with tomato wedges and serve.

TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS



Toasted Barley Salad with Red Bell Pepper, Corn and Grilled Portobello Mushrooms image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4

Number Of Ingredients 13

1/2 cup pearl barley
1 1/2 cups canned vegetable broth
1 large poblano chili or green bell pepper
1 small red bell pepper
2 large plum tomatoes, seeded, chopped (about 1 cup)
1 cup fresh corn kernels
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
2 1/2 tablespoons fresh lime juice
2 tablespoons olive oil
Nonstick olive oil spray
4 large portobello mushrooms, stemmed, dark gills scraped away
24 large spinach leaves

Steps:

  • Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool. Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper. Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
  • Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly. Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.

THREE-BEAN SALAD WITH RED ONION AND RED BELL PEPPER



Three-Bean Salad with Red Onion and Red Bell Pepper image

Categories     Salad     Bean     Pepper     Side     No-Cook     Vegetarian     Quick & Easy     Chill     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 9

1 15 1/4-ounce can kidney beans, rinsed, drained
1 15-ounce can garbanzo beans (chick-peas), rinsed, drained
1 9-ounce package frozen French-cut green beans, thawed, drained
1/2 red onion, finely chopped
1/2 large red bell pepper, diced
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 large garlic clove, pressed
1 teaspoon dried basil, crumbled

Steps:

  • Combine all ingredients in large bowl. Season to taste with salt and pepper and toss well. Refrigerate 1 to 2 hours.

TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS



Toasted Barley Salad with Red Bell Pepper, Corn and Grilled Portobello Mushrooms image

Categories     Salad     Leafy Green     Herb     Mushroom     Pepper     Tomato     Vegetarian     High Fiber     Low/No Sugar     Barley     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

1/2 cup pearl barley
1 1/2 cups canned vegetable broth
1 large poblano chili or green bell pepper
1 small red bell pepper
2 large plum tomatoes, seeded, chopped (about 1 cup)
1 cup fresh corn kernels
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
2 1/2 tablespoons fresh lime juice
2 tablespoons olive oil
Nonstick olive oil spray
4 large portobello mushrooms, stemmed, dark gills scraped away
24 large spinach leaves

Steps:

  • Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool.
  • Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper.
  • Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
  • Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly.
  • Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.

GRILLED PORTOBELLO AND RED BELL PEPPER SALAD WITH ROSEMARY DRESSING



Grilled Portobello and Red Bell Pepper Salad with Rosemary Dressing image

Categories     Salad     Food Processor     Mushroom     Appetizer     Side     Bell Pepper     Summer     Grill/Barbecue     Vegan     Bon Appétit     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 7

7 large portobello mushrooms (about 2 pounds total), stemmed
2/3 cup olive oil
2 large red bell peppers
1 tablespoon red wine vinegar
1 tablespoon chopped fresh rosemary
1 garlic clove, peeled
1 4- to 5-ounce package mixed baby greens

Steps:

  • Prepare barbecue (medium heat). Brush both sides of portobello mushrooms with 1/3 cup olive oil. Place whole mushrooms and whole red bell peppers on grill rack. Grill until mushrooms are tender and bell peppers are blackened on all sides, turning occasionally, about 20 minutes for mushrooms and 25 minutes for bell peppers. Transfer mushrooms to plate. Enclose bell peppers in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch-wide strips. Cut mushrooms into 1/2-inch-wide strips. Season mushrooms and peppers to taste with salt and pepper.
  • Combine 1 tablespoon red wine vinegar, chopped fresh rosemary and garlic clove in food processor. With machine running, gradually add remaining 1/3 cup olive oil and process until well blended. Season dressing to taste with salt and pepper.
  • Arrange mixed baby greens on large platter. Top with portobello mushroom strips, then red bell pepper strips. Drizzle dressing over and serve.

GREEN BEANS AND SWEET RED BELL PEPPER SALAD



Green Beans and Sweet Red Bell Pepper Salad image

From a Caribbean/Central American/Mexican cookbook by the Hermes Publishing House. Use crisp and fresh vegetables-this is not the recipe to use up older vegetables from the back of your frig. If fresh, good quality green beans are unavailable, use a top quality frozen brand.

Provided by COOKGIRl

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil (good quality!)
salt, to taste
fresh ground black pepper, to taste
2 1/2 cups cooked green beans, quartered (or frozen green beans)
2 medium red bell peppers, seeded, membranes removed, and diced
2 -3 green onions, white and green parts, sliced
1 serrano chili, seeded if desired and minced (can use pickled serrano if you wish)
1 head iceberg lettuce, coarsely shredded (or any crisp similar textured lettuce such as Romaine)
1/2 cup Spanish olives with pimento, sliced
1/4 cup red onion, sliced into crescents

Steps:

  • Prepare the salad dressing by combining the red wine vinegar with the salt and pepper. Gradually whisk in the olive oil. Best prepared 2-3 hours in advance to allow the ingredients to marinate.
  • Cook the green beans until tender crisp and green beans are still brightly colored. To halt cooking, rinse and drain immediately under cold water. Set aside.
  • Combine the green beans in a mixing bowl with the diced bell peppers, green onions, and serrano chile.
  • Pour the marinated salad dressing over the vegetables and toss lightly to coat.
  • Line a large serving platter with the chopped lettuce then arrange the vegetables on top. Garnish with the sliced green onions and the sliced red onions.

Nutrition Facts : Calories 325.8, Fat 30.1, SaturatedFat 4.2, Sodium 282.4, Carbohydrate 14.8, Fiber 6.1, Sugar 6.6, Protein 3.5

MEDITERRANEAN ROASTED TRI-COLOR BELL PEPPER SALAD



Mediterranean Roasted Tri-Color Bell Pepper Salad image

(Sorry, I meant broiled.) Another recipe that demands quality ingredients. Please *do not* use green bell peppers in this recipe-they are too bitter tasting for this salad. This can also be served as an appetizer. Being typically Spanish, this is on the oily side. --fyi-- From Classic Spanish.

Provided by COOKGIRl

Categories     Vegetable

Time P1DT1h20m

Yield 4 serving(s)

Number Of Ingredients 10

2 large orange bell peppers, cut in half, seeded and membrane removed
1 large yellow bell pepper, cut in half, seeded and membrane removed
1 large red bell pepper, cut in half, seeded and membrane removed
1/3 cup olive oil (I reduced the amount by half)
1 yellow onion, peeled and thinly sliced
2 -3 garlic cloves, finely minced
squeeze fresh lemon juice
salt, to taste
cracked black pepper, to taste
fresh Italian parsley, for garnish

Steps:

  • BROIL the bell pepper halves for about 10 minutes or until the skin is blistered and blackened.
  • Place the bell peppers in a clean paper bag, seal bag and allow peppers to "sweat" for 10 minutes.
  • In the meantime, heat up 2 tablespoons of the olive oil in a frying pan and sautè the onion.
  • Fry for approximately 5-6 minutes until softened and translucent.
  • Remove pan from heat and set aside. Important: *Reserve* olive oil in the pan.
  • Next, take the bell peppers out of the paper bag and if cool enough to handle, peel the skins.
  • Discard the skins and slice the peppers into thin strips.
  • Place the bell peppers, the cooked onions and any remaining olive oil from the pan into a shallow salad bowl.
  • Add the crushed garlic and pour on the remaining olive oil.
  • Add a good squeeze of fresh lemon juice and season with salt and cracked black pepper to taste.
  • Mix ingredients well, cover and marinate 2-3 hours. Stir the mixture once or twice.
  • Finally, garnish the pepper salad with fresh chopped Italian parsley.
  • Serve at room temperature and with crusty bread.
  • Servings are estimated as a salad.

BEAN AND BELL PEPPER SALAD



Bean and Bell Pepper Salad image

Make and share this Bean and Bell Pepper Salad recipe from Food.com.

Provided by Olive

Categories     Peppers

Time 10m

Yield 10 serving(s)

Number Of Ingredients 12

2 (15 ounce) cans black beans, drained and rinsed
1 (16 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 cup red onion, chopped
1 -2 garlic clove, minced
1/2 cup fresh parsley, chopped
1 large lemon, juiced
1 tablespoon olive oil
salt

Steps:

  • Add all the prepared ingredients in a bowl.
  • Mix together to combine flavors.
  • Cover; and chill throughly.

TUNA SALAD WITH OLIVES, ORANGE AND BELL PEPPER



Tuna Salad with Olives, Orange and Bell Pepper image

Provided by Lynn Hagee

Categories     Salad     Olive     Low Fat     Quick & Easy     Low Cal     High Fiber     Lunch     Orange     Tuna     Bell Pepper     Chill     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 4 main-course servings

Number Of Ingredients 11

1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon minced garlic
3 seedless oranges, peel and white pith removed
1 small red onion, halved, thinly sliced
1 red bell pepper, thinly sliced
1 9-ounce can white meat tuna packed in water, drained well, separated into chunks
1/4 cup chopped pimiento-stuffed green olives
1/4 cup chopped fresh parsley
8 cups mixed salad greens
1/3 cup slivered almonds, toasted

Steps:

  • Whisk oil, vinegar and garlic in large bowl to blend. Working over bowl with dressing, cut oranges between membranes, releasing segments into bowl. Add onion, bell pepper, tuna, olives and parsley; toss. Season with salt and pepper. (Can be made 2 hours ahead. Cover; refrigerate.)
  • Divide salad greens among plates. Spoon tuna salad over, dividing equally. Garnish with almonds.

ALGERIAN FLAFLA (BELL PEPPER SALAD)



Algerian Flafla (Bell Pepper Salad) image

This dish is great for summer meals. Bell peppers are roasted and then twice-cooked with other vegetables to make a sweet and rich treat. Serve with a baguette, and use the bread as your fork, Algerian-style.

Provided by jacqueline senouci

Categories     Salad     Vegetable Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 6

3 green bell peppers
1 tablespoon olive oil
1 tablespoon finely chopped red onion
1 clove garlic, minced
salt and pepper to taste
1 roma (plum) tomato, diced

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.
  • Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.
  • Heat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.

Nutrition Facts : Calories 52.6 calories, Carbohydrate 5.2 g, Fat 3.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 3.7 mg, Sugar 2.7 g

Bell Pepper Salad: A Culinary Symphony of Colors and Flavors

Bell peppers, with their vibrant hues and crisp texture, take center stage in this refreshing and flavorful dish. The symphony of colors, from the emerald green to the fiery red, is a feast for the eyes, while the sweet and tangy flavors create a delightful dance on the palate. Essential Elements for a Harmonious Blend * Fresh and Vibrant Bell Peppers: Select an array of ripe and firm peppers, allowing for a variety of colors and flavors. * Refreshing Cucumber: The coolness of cucumber balances the warmth of the peppers, adding a refreshing touch to each crispy morsel. * Tangy Red Onion: Red onions lend a zesty and pungent kick, cutting through the sweetness of the other ingredients. * Savory Feta Cheese: Feta's tangy and salty notes add a delightful contrast to the crispiness of the peppers and the coolness of the cucumber. * Feathery Mint Leaves: The refreshing and aromatic nature of the leaves beautifully complements the overall flavors, providing a refreshing finish to each mouthful. Technique and Harmony: A Delicate Fusion * Preparation: Dice the peppers, cucumber, and red onions uniformly to ensure even cooking and harmonious blending of flavors. * Taste, Texture, and Seasoning: Taste the vinaigrette before tossing the mixture, adjusting the flavors according to your liking. Health and Culinary Symphony Bell Pepper Salad bursts with health-boosting ingredients, making it an ideal choice for health-savvy individuals. With its medley of fresh produce, it contributes to a well-balanced diet. Conclusion: Bell Pepper Salad is not just a culinary creation, but an edible masterpiece that ignites taste buds and captivates the senses. Its versatile nature allows for improvisation and the incorporation of personal taste. The symphony of flavors, textures, and health benefits makes it a staple dish for any palate, a perfect balance between taste, texture, and visual appeal. Indulge in this culinary symphony, embrace its vibrant colors, and savor the flavors that come together to create a truly unforgettable culinary experience, where health, taste, and the culinary art harmonize to create an unforgettable masterpiece.

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