Borlotti Bean Salad with Grilled Peppers and Fennel

Step-by-step method

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At a glance

This vibrant salad comes together with minimal hands-on work—you're mainly pan-frying peppers until they're soft and sweet, then tossing together beans, fresh fennel, and tomatoes with a bright lemon dressing. The only heads-up is that the salad tastes best after resting for a few hours, so plan ahead if you're aiming for maximum flavor.

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    Pan-fry the peppers

    Wash the peppers, cut them into larger slices, and fry them in a pan. Cook the peppers in a little oil over low heat for about 15 minutes, until the flesh softens. Once done, cover the pan and let the hot peppers rest for a while.

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  2. 2/3

    Prepare the salad

    Briefly boil the green beans. Meanwhile, put the beans, sliced fennel, and halved cherry tomatoes into a bowl, and season with salt, pepper, chopped parsley, lemon juice, and olive oil.

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    Serve

    Finally, add the sliced peppers and green beans, and gently mix everything together. Let the salad rest for a few hours; take it out of the fridge before serving and enjoy at room temperature.

Borlotti Bean Salad with Grilled Peppers and Fennel

stob
Active time total 30 min
Prep 10 min Cook 20 min
Plus 2 h of resting (not counted in active time)
11 Ingredients
3 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 11 ingredients

Adjust servings

What's in it?

211 kcal

Calories

25 g

Carbohydrates

9 g

Fats

7 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

A salad that will win you over with its style and flavor.

Gluten-free Lactose-free Vegan Vegetarian Salad Picnic

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