Bell Pepper, Bocconcini and Black Bean Salad

• By
• Caren McSherry

Image by Flickr / lynn.gardner
This salad adds a splash of colour to dinner proceedings

This fresh and colourful salad makes for a great side dish. Add prawns, chicken, or turkey for a bigger punch of flavour

The abundance of fresh produce in all our urban markets is such an inspiration at this time of year.

This is a super-colourful side salad, but you can simply add grilled prawns, chicken or turkey to turn it into a tasty summertime main course.

Ingredients

Salad

• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 2 cups cooked black turtle beans (or one 19 fl. oz. can black beans, rinsed and drained)
• 2 cups mini mini bocconcini cheese balls, drained*
• 3 cups small coloured grape tomatoes
• ½ bunch fresh tarragon, leaves only

Dressing

• 1 large shallot, peeled and diced fine
• 1 garlic clove, minced
• 1 heaping Tbsp tarragon Dijon mustard
• ¼ cup tarragon vinegar
• ⅔ cup good-quality extra-virgin olive oil
• Good pinch of grey sea salt
• Ground five-blend pepper, to taste

*Mini mini bocconcini (extra-small mozzarella balls) can be purchased at Italian delis or the cheese sections of better supermarkets.

Instructions

1. Combine all the salad ingredients together in a large serving bowl and set aside while preparing the dressing.
2. To make the dressing, stir together the shallot, garlic, mustard and vinegar. Slowly whisk in the oil and season to taste with the salt and pepper.
3. Pour the dressing over the salad and toss lightly to mix.
4. Add your choice of cooked shrimp, chicken or turkey, if desired, to create a main-course salad.

Serves 6 to 8. 

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.