Roasted Bell Pepper, Cannellini Beans And Blue Cheese Salad
User Reviews
5.0
30 reviews
Excellent
Roasted Bell Pepper, Cannellini Beans And Blue Cheese Salad
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Delicious and simple salad of juicy Roasted Bell Peppers, White Beans, a touch of garlic and a sprinkling of blue cheese. Inspired by Bulgarian cuisine, this side dish comes together quickly and easily. Can be served warm or cold.
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Ingredients
- 1 c dry white beans* (See Note 1) Cannellini beans soaked overnight
- 3 bell peppers preferably multi-colored bell peppers
- 1 lb tomatoes I used 1 large Heirloom tomato
- 3-4 cloves garlic pushed through a garlic press or thinly sliced
- 3 tablespoon apple cider vinegar
- 3 tablespoon olive oil
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper optional
- ½ c blue cheese crumbled
- 3 tablespoon parsley chopped
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Instructions
- Fill a large pot with water, add beans and cook on a medium-low heat for 60 to 90 minutes until beans are soft. Drain and set aside.
- Meanwhile, preheat the oven to 430 F. Place bell peppers on a baking sheet covered with parchment paper and roast for 40 minutes until peppers are soft and charred on all sides.
- Remove peppers from the oven and wrap them in a piece of aluminum foil. In 15 minutes, unwrap the peppers and peel off the skin.
- Slice off the top of the bell pepper, remove the stem, seeds and then thinly slice it.
- Grate the tomatoes on the largest holes of a grater over a medium bowl. Discard the skin.
- In a large bowl combine beans, sliced bell peppers, tomatoes, garlic, vinegar, olive oil, cayenne pepper and salt. Mix everything nicely. Sprinkle with Blue cheese, parsley and serve! (See Note 2)
Notes
- Beans. Alternatively you can use canned beans. For this recipe you will need 1 ½ can or approximately 23 oz of Cannellini beans.
- Serving. After you combined all the veggies, you can place the salad in a fridge for a few hours or overnight. This will allow vegetables to marinate and taste even more delicious. Sprinkle with cheese and parsley right before serving!
- Storage. This salad can be kept in the refrigerator for up to 3 days. Make sure to store it in an airtight container.
- Leftovers. Leftover white bean salad can be used to make a tasty wrap. Simply spoon the salad into a tortilla or pita bread, add some extra greens if you like, and enjoy a quick and healthy lunch.
Nutrition Information
Show Details
Calories
247kcal
(12%)
Carbohydrates
28g
(9%)
Protein
12g
(24%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
8mg
(3%)
Sodium
337mg
(14%)
Potassium
961mg
(27%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
2764IU
(55%)
Vitamin C
90mg
(100%)
Calcium
158mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 8mg | 3% |
| Sodium | 337mg | 14% |
| Potassium | 961mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 2764IU | 55% |
| Vitamin C | 90mg | 100% |
| Calcium | 158mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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