Kidney Bean and Grilled Pepper Salad

With its combination of smoky, grilled peppers, this is a salad which can be prepared well ahead. When you can find them, black beans look particularly effective. Cooking dried beans with a selection of herbs and a roughly chopped onion will add to their flavour when you want to use them for a salad, as here. It is much better to put on the dressing while the beans are still hot so that they will absorb it.


  • 250 g (8 oz) red or black kidney beans, soaked overnight in cold water
  • 2 bay leaves
  • 2–3 sprigs rosemary
  • 1 onion, chopped roughly
  • 3 yellow peppers, halved, cored and deseeded
  • 1 bunch spring onions, finely chopped
  • 2 good handfuls flat-leaved parsley, chopped roughly

For The Vinaigrette

  • 1 tablespoon sherry vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon caraway seeds
  • 1 small clove garlic, crushed
  • 2 teaspoons clear honey
  • 6 tablespoons extra virgin olive oil
  • Salt and black pepper


Drain the soaked beans and put in a saucepan with the bay leaves, rosemary sprigs and roughly chopped onion. Cover generously with water and bring to the boil. Boil for 10 minutes, then lower the heat, cover and simmer very gently for 40–60 minutes, skimming as necessary, until the beans are soft but still holding their shape.

Meanwhile, grill the pepper halves until the skins have blackened. Wrap them in a tea towel and set aside to cool. Put all the vinaigrette ingredients into a jam jar, cover and shake to mix thoroughly.

When the beans are cooked, drain them, discarding the herbs and onion, and put them in a large bowl. Shake the vinaigrette again and pour over the beans, mixing gently. Set aside to cool.

Meanwhile, peel the grilled peppers and slice thinly. When the beans are coolish, mix in the peppers, chopped spring onions and roughly chopped parsley. Serve the salad warm or at room temperature, not chilled.