Best 6 Quick Three Pepper Salad Recipes

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Searching for a quick and flavorful side dish to perk up your meal? Look no further than a three-pepper salad. This vibrant and refreshing salad is not only bursting with flavor, but also packed with essential vitamins and minerals. Made with a combination of bell peppers, onions, and a tangy dressing, this salad is sure to be a hit at your next gathering. In this article, we'll guide you through the process of creating a delicious three-pepper salad in no time, with a focus on selecting the right peppers, preparing the ingredients, and balancing the dressing for a perfect taste experience.

Let's cook with our recipes!

THREE PEPPER PASTA SALAD



Three Pepper Pasta Salad image

Although there are a lot of ingredients, this recipe is so easy and really delicious! Great to take to a picnic or party.

Provided by LINDA DEMARIA

Categories     Salad     Pasta Salad     Vegetarian Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 13

1 (16 ounce) package tri-color pasta
⅔ cup olive oil
3 tablespoons white wine vinegar
¼ cup fresh basil leaves
2 tablespoons grated Parmesan cheese
1 ¼ teaspoons salt
¼ teaspoon ground black pepper
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 medium fresh tomato, chopped
1 (2.25 ounce) can black olives, drained
8 ounces mozzarella cheese, cubed

Steps:

  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
  • In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

Nutrition Facts : Calories 482.7 calories, Carbohydrate 48 g, Cholesterol 19.2 mg, Fat 25.2 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 631 mg, Sugar 2.9 g

SUMMER PEPPER SALAD



Summer Pepper Salad image

This is a great salad for the summer heat. It is light and very quick to make. And even my kids like it. Serve with French bread for a great combination.

Provided by barbzal

Categories     Salad     Vegetable Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 medium cucumber, seeded and chopped
¼ cup chopped fresh parsley
8 ounces crumbled feta cheese
1 tablespoon olive oil

Steps:

  • In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

Nutrition Facts : Calories 211.6 calories, Carbohydrate 9.4 g, Cholesterol 50.5 mg, Fat 15.7 g, Fiber 1.7 g, Protein 9.3 g, SaturatedFat 9 g, Sodium 638.6 mg, Sugar 5.8 g

THREE PEPPER SALAD



Three Pepper Salad image

A no fuss BBQ side dish that's simple and easy to throw together. Three pepper salad is barbecue favorite!

Provided by The Bewitchin Kitchen

Categories     Side Dish

Time 1h

Number Of Ingredients 9

1 red pepper
1 yellow pepper
1 orange pepper
1/2 red onion
1/2 cup parsley
2 tablespoons rice vinegar
1 tablespoon sesame oil
1/3 cup crumbled feta cheese
Sea salt and pepper

Steps:

  • Core and seed the peppers and slice them. Add them to a large bowl.
  • Slice the onion and add them to the bowl along with parsley.
  • Add the vinegar, oil, salt, and pepper.
  • Cover and refrigerate for at least an hour, toss with feta cheese and serve.

Nutrition Facts : ServingSize 1 g, Calories 113 kcal, Carbohydrate 11.7 g, Protein 3.6 g, Fat 6.4 g, SaturatedFat 2.4 g, Cholesterol 11 mg, Sodium 121.9 mg, Fiber 1.8 g, Sugar 1.4 g

QUICK THREE-PEPPER SALAD



Quick Three-Pepper Salad image

This is a five-ingredient time-saver that serves as an attractive and welcome variation on veggies. After topping the peppers and onion with bottle vinaigrette, I can focus on the rest of the meal.-Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 3

1 each medium sweet red , yellow and green pepper, thinly sliced
1 small onion, cut into 1/4-inch wedges
1/3 cup Vinaigrette salad dressing

Steps:

  • In a bowl, combine the peppers and onion. Add dressing and toss to coat. Refrigerate until serving.

Nutrition Facts :

QUICK THREE-BEAN SALAD



Quick Three-Bean Salad image

This traditional three-bean salad, submitted by Amy Short of Lesage, West Virginia, bursts with the flavor of savory. Honey gives a pleasant sweetness to the vinaigrette that coats the blend of green beans, kidney beans and lima beans. It's perfect for picnics.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 10

1/3 cup cider vinegar
1/3 cup vegetable oil
1/3 cup honey
2 tablespoons minced fresh savory or 2 teaspoons dried savory
1/4 teaspoon salt
2 cups frozen cut green beans, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) lima beans, rinsed and drained
1 medium onion, chopped
1 medium green pepper, chopped

Steps:

  • In a large bowl, whisk the vinegar, oil, honey, savory and salt until blended. Add the beans, onion and green pepper; stir to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.

Nutrition Facts :

THREE BEAN SALAD RECIPE BY TASTY



Three Bean Salad Recipe by Tasty image

Here's what you need: red onion, large english cucumber, fresh parsley, chickpeas, kidney bean, cannellini bean, olive oil, red wine vinegar, dried oregano, salt, pepper

Provided by Rachel Gaewski

Categories     Appetizers

Time 30m

Yield 5 servings

Number Of Ingredients 11

½ red onion
½ large english cucumber
½ cup fresh parsley
15 oz chickpeas, 1 can, drained and rinsed
15 oz kidney bean, 1 can, drained and rinsed
15 oz cannellini bean, 1 can, drained and rinsed
¼ cup olive oil
¼ cup red wine vinegar
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon pepper

Steps:

  • Thinly slice the red onion and add to a large bowl.
  • Quarter the cucumber, remove the seeds and dice, then add to the bowl with the red onion.
  • Use a fork to remove the leaves from the parsley, then finely chop and add to the bowl.
  • Add the chickpeas, kidney beans, and cannellini beans to the bowl.
  • In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, oregano, salt, and pepper, and whisk together.
  • Pour the dressing over the salad and mix well until evenly distributed.
  • Enjoy!

Nutrition Facts : Calories 471 calories, Carbohydrate 66 grams, Fat 34 grams, Fiber 17 grams, Protein 23 grams, Sugar 5 grams

Tips:

  • Choose ripe peppers: Look for peppers that are brightly colored and free of blemishes.
  • Use a variety of peppers: Different peppers have different flavors, so using a variety will give your salad a more complex flavor profile.
  • Don't overcook the peppers: Overcooked peppers will become mushy and lose their flavor. Cook them just until they are tender-crisp.
  • Use a good quality olive oil: A good olive oil will help to enhance the flavors of the peppers and other ingredients.
  • Add some acidity: A little bit of acidity, such as lemon juice or vinegar, will help to brighten the flavors of the salad.
  • Season to taste: Be sure to taste the salad before serving and adjust the seasonings as needed.

Conclusion:

A three-pepper salad is a quick and easy salad that is perfect for summer. It is made with fresh peppers, olive oil, and a variety of other ingredients. This salad is a great way to use up leftover peppers, and it is also a healthy and delicious side dish.

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