1 Bean Salad & 1 Pasta Salad

Wednesday, September 30, 2015

Today the star of the show is the colourful, the sweet, the healthy, capsicum pepper.  
We are going to make simple salads that use ingredients mostly from your pantry. 
The peppers are crispy and juicy, giving the sweet and savoury combination that doesn’t disappoint.  
capsicum-peppers | www.mountaintopchef.blogspot.com
Its perfect for students, parties, and picnics because of its simple assembly and clean up. 
The only cooking necessary is the pasta, for the pasta salad (obviously).  
They have rich tastes and are very hearty and filling. 

Bean Salad | www.mountaintopchef.blogspot.com

Cool Fact: Capsicum peppers (AKA Bell peppers) are high in vitamin A and C and are rich in antioxidants and anti-inflamitory. They are also low in calories, and helps reduce cholesterol and diabetes. For the bean salad, you can use any three kinds of beans you like. You don’t have to use only kidney, white, and black. Get creative; there are plenty of beans out there. Pinto, Black eyed peas, Lima beans, and Navy beans are just a few from the many beans you can choose. 

Hack: If you are in a rush or don’t feel bothered to make the dressing, you can use pre-made dressings from the store. 
I love eating these salads chilled. I dare say that they taste better the second day, because the flavours have all infused into each other.  

Pasta Salad | www.mountaintopchef.blogspot.com

Bean Salad


  • 3 Cans (400g) Beans (your choice)
  • 1 Can (400g) Corn
  • 1 Medium Onion
  • 4 Capsicum Peppers (1 red, 1 orange, 1 yellow, 1 green)
  • 1/2 Cup Olive Oil
  • 1/2 Cup White Vinegar
  • Juice of 1 Lemon
  • 2 Tbsp Sugar
  • 1 Tbsp Salt
  • 1/2 Tbsp Black Pepper
  • 1/2 Tbsp Cumin
  • 1/2 Tsp Chili Powder


  1. In a colander, strain the beans. Give them a rinse to get rid of the preserving juices.  Then strain the corn. 
  2. Chop up the onion into a small dice and the peppers into medium dice. 
  3. Add all the ingredients to a big mixing bowl, and stir until completely combine.

Pasta Salad

Note: Get creative with the pasta salad and add your own ingredients, like blanched broccoli or feta cheese. Anything you want! You don’t have to use traditional Italian dressing. Go for creamy Italian or any other vinaigrette.


  • 1/2 kg of pasta 
  • 1 can (250g) of pitted and sliced black olives
  • 400g bag of frozen peas and corn. (You can use 1 large carrot and 1 1/2 cup of fresh peas in substitution).
  • 4 peppers (One of each color)
  • 1 medium onion
  • 1 Jar of Italian store bought dressing


  1. Season a pot of boiling water with oil and salt. Add in the pasta noodles. Strain the pasta when completely cooked.
  2. Chop up the peppers medium dice, onion small dice; and add to a big bowl.
  3. Strain the can of olives, and empty the bag of defrosted peas and corn into the big bowl.
  4. Finally adding the pasta noodles and Italian dressing, mix all together until completely combine.
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  1. Both of these salads sound great! We love both bean salads and pasta salads at our house. Thanks so much for sharing on the Healthy Living Link Party!

  2. That looks delicious! Love the video as well :)


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