Roasted pepper, tomato and bean salad

Serves: 6

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Total Time: 25

Prep Time: 15

Cook Time: 10

• 1  each yellow and orange pepper
• 3 tablespoon(s) olive oil, plus extra to grease
• 1  garlic clove, crushed
• 1 tablespoon(s) white wine vinegar
• 400 gram(s) can black beans, drained
• 1 bunch(es) spring onions, finely sliced
• 350 gram(s) mixture of red and yellow cherry vine tomatoes, halved

Method

1. Preheat the grill. Halve the peppers and deseed, then lay on a greased baking sheet, skin-side up. Grill for 8-10min under a medium heat until the skin is blackened. Put into a bowl, cover and leave to cool. (Covering them creates steam, which will help the skin slip off easily.) Peel off skin and cut fl esh into large dice.
2. Put olive oil into a large bowl and whisk in the garlic and vinegar. Season. Stir in all the other ingredients. Season and serve.
3. Get ahead Make the salad up to a day ahead.

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