|Sweet Mini-Peppers are marinated overnight and then combined with garbanzos, olives, and Feta!|
(Updated with step-by-step photos and better photos, March 2012. I first posted this in 2006 after I met Utah blogger Erin of Erin Eats.)
When Erin featured a recipe for marinated bell peppers, as soon as I read it that Erin's recipe for marinated peppers was something I had to try. I changed Erin's recipe just a bit and then used the peppers and left-over marinade to make this wonderful salad, which tasted like the best antipasto salad you've ever tasted. I used Parmesan when I first made this back in 2006, but now I am sold on crumbled Feta cheese with this combination. The marinated peppers would also be great just to keep in the fridge to add to any type of green salad.
Sweet Mini-Peppers in the fridge, so I used them instead of bell peppers.
The next day when you're going to make the salad, drain the pepper, catching the marinade in a bowl or large measuring cup.
Stir in grated Parmesan and crumbled Feta cheese and serve!
And here's the original photo from 2006, which as you can see, definitely was in need of improvement!
Salad with Marinated Peppers, Garbanzos, and Olives
(Makes 4 servings, recipe inspired by Marinated Peppers from Erin Eats.)
Ingredients for Marinated Peppers:
3 cups sliced sweet mini-peppers (or used diced bell peppers)
1/2 cup balsamic vinegar
2 T olive oil
3 large cloves garlic, sliced
1 tsp. Vege-Sal (or use 1/2 tsp. salt)
1/2 tsp. coarse ground black pepper
Instructions for Marinated Peppers:
Cut peppers into rings, cutting towards stem end and discarding stems and seeds. (I used a combination of red, yellow, and orange peppers.) Put peppers into Ziploc bag. Combine vinegar, olive oil, garlic, salt or Vege-sal, and pepper and pour over peppers. Allow to marinate in refrigerator 24 hours, turning occasionally.
Ingredients for Salad:
1 can garbanzo beans (chickpeas) rinsed and drained well
1 can black olives, drained well and cut in half lengthwise
1 T olive oil
1-2 T marinade from peppers (to taste)
1/4 cup shredded Parmesan or feta cheese
Instructions for Salad:
Drain peppers and save 2 T of marinade. Combine olive oil and reserved marinade, starting with smaller amount of marinade and tasting until it seems strong enough for you.
Rinse garbanzos well (until no more foam appears) and let drain at least 10 minutes. Drain olives and cut in half lengthwise, then combine drained garbanzos and olives. Add the marinated peppers and desired amount of dressing. (Some marinade will stick to the peppers, so you may not need all the dressing. Gently stir in shredded Parmesan or Feta and serve.
This will keep in the refrigerator for a day or two, although I would add the cheese right before you serve it.
South Beach Suggestions:
This salad would be a great dish for any phase of the South Beach Diet. You could add diced chicken to make it a main dish salad if desired. It would be a good side dish for something like Grilled Chicken with Balsamic Vinegar, Greek Meatballs, or Almond and Parmesan Baked Tilapia.
More Salad Ideas with Peppers, Olives, or Garbanzo Beans:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Kalyn's Favorite Antipasto Salad from Kalyn's Kitchen
Tapas Salad with Grilled Bell Pepper, Olives, and Capers from Kalyn's Kitchen
Chopped Greek-Style Salad with Red, Yellow, and Orange Bell Peppers from Kalyn's Kitchen
Garbanzo Salad with Olives and Herbs from Kalyn's Kitchen
Lemon Drizzled Chickpea and Sweet Pepper Arugula Salad from Picky Palate
Summer Chopped Salad with Garbanzo Beans from Mountain Mama Cooks
Quinoa Salad with Chickpeas, Kalamata Olives, and Mint from Cookin' Canuck
Chickpea Salad with Roasted Red Pepper and Harissa from Healthy Green Kitchen
Quinoa Salad with Roasted Beets, Chickpeas, and Orange from Gluten-Free Goddess
Mediterranean Wheatberry Salad with Lentils and Chickpeas from Food Blogga
(I find these recipes from other blogs using Food Blog Search.)