Bean and Bell Pepper Salad Recipe

One thing I miss about being gluten-free is the feeling of being “stuffed”. I know — weird. Since our diet now consists of predominately whole foods, we can finish a meal, feel satiated but not completely stuffed. Of course, this is healthy but unusual in our American culture which is used to the bloated feeling that follows a meal high in processed carbohydrates.

It’s helpful to remember that wheat gives us carbohydrates, protein and fiber and it is those components that give us the “full belly” feeling. Since I was craving that feeling today, I came up with a gluten-free alternative. Beans! Beans are loaded with protein and fiber and do have some complex carbohydrates.

It’s hot out today in Southern California and since we were cooking on the grill for lunch, I decided to make a bean salad as a side dish.

Bean and Bell Pepper Salad | Gluten-free, Dairy-free

It was delicious – even the boys gobbled it up.

A few notes regarding this recipe:

1) Use the full celery stalk. Cut up the green leafy part too.
2) For added color and a little more zing, use a red onion. I didn’t have any today so I used white onion and it was still fabulous.
3) In the dressing you can use plain ol’ sugar or whatever sweetener your family is used to (I hope it’s natural :) ). But, I highly recommend you try the coconut palm sugar. It really adds a depth to the flavor of the dressing that other sweeteners won’t be able to replicate.
4) You can use olive oil instead of grapeseed oil but I like to get a variety of oils into our weekly diet so I went with grapeseed for it’s benefits.

Let me know if you tweaked this recipe in anyway. I’d love to hear your take on it!

Bean and Bell Pepper Salad
Serves 4 to 8.

1 15-oz can cannellini beans, rinsed and drained
1 15-oz can cut green beans, rinsed and drained
1 15-oz can garbanzo beans, rinsed and drained
2 celery stalks, chopped fine
1/2 onion, chopped fine
1/2 cup canned fire roasted red peppers, drained and chopped
1/2 cup fresh, finely chopped flat-leaf parsley

3 Tablespoons Bragg’s Organic, Raw, Unfiltered Apple Cider Vinegar
1 Tablespoon Organic Coconut Palm Sugar
3 Tablespoons  Grapeseed Oil
1 teaspoons salt
1/8 teaspoon black pepper

In a large bowl, mix the beans, celery, onion and parsley.

In a separate small bowl, whisk together the vinegar, sugar, oil, salt, and pepper. Add the dressing to the beans. Toss to coat.

Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Serve cold.



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