Are you in the mood for a fresh, flavorful dish perfect for summer? Let me introduce you to my cold bean salad with apricots and peppers: a burst of colors and flavors that will delight your palate!
It’s an easy and quick recipe, ideal for light lunches or outdoor dinners, without sacrificing taste and authenticity.
The base is beans, a source of plant-based proteins that add substance to the dish, enriched with a combination of vegetables like peppers, zucchini, and eggplant.
The special touch? Fresh apricots, which provide a surprising sweetness contrasting with the savoriness of smoked provolone and the freshness of arugula.
The result is a perfect balance of sweet and savory, crunchy and soft, all to be enjoyed.
Preparing it is very easy: just cook the vegetables in a pan, combine them with the already cooked beans, and add chopped apricots, arugula, and provolone. After a rest in the refrigerator, the dish is ready to be served beautiful, fresh, and tasty. An ideal salad for those looking for a creative and nutritious alternative, perfect for a picnic, as an appetizer, or even as a main course.
What do you think, would you like to try it? Follow me to discover step by step how to prepare this summer bean salad, simple and delicious!
Try also:
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
- 1 red bell pepper, 1 yellow bell pepper
- 1 zucchini
- 14 oz cannellini beans
- half an eggplant
- 4 basil leaves
- 3 apricots
- 4 cups arugula
- 2 oz smoked provolone
- oil, salt to taste
Tools
- non-stick pan
- cutting board
- extra virgin olive oil
Steps
Here’s how to prepare the cold bean salad with apricots and peppers:
To prepare the cold salad, start with the vegetables: wash the peppers, eggplant, and zucchini, and remove the ends.
Cook the diced vegetables in a pan with a splash of oil, adding a little water if necessary. Salt and add fresh basil. Once cooked, place them in a container and let them cool.
In a salad bowl, place the beans, cooled vegetables, diced provolone, arugula, and apricots cut into wedges. Adjust the salt, oil, and mix everything well.
Keep the cold bean salad with apricots and peppers in the fridge until ready to serve.
Enjoy!
