2-Bean Salad With Fire-Roasted Jalapeños And Pickled Red Peppers Recipe

• 1 jalapeno
• 1 (14.5-ounce) can red kidney beans, drained and rinsed
• 1 cup
• , chopped green beans
• 2 tablespoons minced yellow onion
• 2 tablespoons minced pickled red peppers from a jar
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• Pinch of sugar
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons minced flat-leaf parsley

1. Roast jalapeno under the broiler, on a gas burner, or on a grill, until skin is blistered and charred all over, about 5 minutes. Let cool, then rub off skin with paper towel and discard stem. Mince; discard seeds before mincing if you want less heat.
2. Combine kidney beans, green beans, onion, jalapeno, and red pepper and in a medium bowl.
3. In a small bowl, whisk together olive oil, vinegar, and sugar. Season with salt and pepper.
4. Toss vinaigrette with bean mixture. Season with salt and pepper, if needed. Refrigerate for at least 1 hour or overnight. When ready to serve, stir in parsley. Serve salad cold or at room temperature.

red kidney beans, green beans, yellow onion, peppers, extravirgin olive oil, white wine vinegar, sugar, kosher salt, flatleaf parsley

Taken from www.seriouseats.com/recipes/2014/06/two-bean-salad-fire-roasted-jalapenos-and-pickled-red-peppers-recipe.html (may not work)