Pepper and Bean Salad

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Pepper and Bean Salad

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Course: Lunch
Cuisine: American
Keyword: Pepper and Bean Salad
Prep Time: 15 minutes
Servings: 4


  • 30 ounce white beans, canned
  • 2 medium bell pepper, red


  • 1/4 cup vinegar, distilled
  • 4 tablespoon olive oil
  • 1/8 cup water
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1/2 teaspoon onion powder
  • 1 teaspoon OREGANO, DRIED
  • 1/8 teaspoon black pepper, ground
  • 1/8 teaspoon thyme, dried
  • 1/8 teaspoon basil, dried
  • 1 teaspoon parsley, dried
  • 1 1/2 teaspoon salt

Serve With

  • 4 medium peach
  • 4 medium rolls, dinner, wheat


  • Drain and rinse beans, chop bell peppers, and mix together in a medium bowl.
  • In separate bowl, whisk together all the dressing ingredients, then pour over the beans and peppers. Toss until well mixed.
  • Serve immediately, or cover and chill for later; serve each portion with a peach and a roll on the side.
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