Yellow Eye Beans + Red Pepper Vinaigrette And Parsley

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Yellow Eye Beans + Red Pepper Vinaigrette And Parsley

Serves 4-6 | Prep time: 20 minutes | Cook time: none (if you use store bought product)

Rancho Gordo, a purveyor of heirloom beans in California provides the best beans. You can use anything bean you want. But the yellow eye beans are so creamy and full bodied. This salad is awesome with some steamed quinoa, eggs and toasted almonds. Also good served with the Pea & Fennel Toast + Sardines.


  • 2 roasted red or yellow bell peppers (or use a jar of store bought), cut into medium dice
  • 2 tablespoons (30g) red wine vinegar
  • 3 tablespoons (45g) extra virgin olive oil
  • 1 clove garlic, micro planned
  • Kosher salt and freshly ground black pepper
  • 1 pound cooked yellow eye peas (or bean of your choice)
  • 1/4 cup of freshly chopped parsley

Chef Tips

I cooked my own beans and roasted my own peppers for this. But I gave you the faster options. 


Step 1

Place the peppers, red wine vinegar, olive oil, and garlic in a large bowl. Season to taste with salt and freshly ground black pepper. Allow to marinate for a 5 minutes or so. Add in the beans and parsley. Season with some more salt. Taste. Perhaps it needs more vinegar or a splash of lemon juice.