Roasted Bell Pepper, Cannellini Beans And Blue Cheese Salad
User Reviews
5
Roasted Bell Pepper, Cannellini Beans And Blue Cheese Salad
Description
The Roasted Bell Pepper, Cannellini Beans And Blue Cheese Salad starts with cannellini beans soaked and simmered until soft. Multi-colored bell peppers are roasted until charred and softened, then wrapped and peeled to remove skins. Tomatoes are grated to capture juice and flesh, discarding the skin. In a bowl, these ingredients combine with garlic, apple cider vinegar, olive oil, salt, and optional cayenne pepper for spice. Finally, crumbled blue cheese and fresh chopped parsley are added on top before serving.
This salad offers a variety of textures and flavors, from creamy beans to sweet, smoky roasted peppers and fresh, juicy tomato. The acidity from vinegar balances the richness of blue cheese and olive oil, while garlic and pepper add subtle heat and depth. The contrasting colors from vegetables and cheese make it visually appealing.
The salad can be refrigerated for a few hours or overnight to allow flavors to meld and vegetables to marinate. Leftovers store well in airtight containers for up to three days and can also be eaten as a filling for wraps. The recipe allows substituting canned beans for cooked ones with adjusted quantities.
Ingredients
- 1 c White beans Cannellini beans soaked overnight, dry, See Note 1
- 3 bell pepper preferably multi-colored bell peppers
- 1 lb tomato 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
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
- Canned cannellini beans may be used as a substitute; use about 1½ cans (approximately 23 oz) drained.
- Store the salad in an airtight container in the refrigerator for up to 3 days.
- Allow the salad to marinate in the fridge for a few hours or overnight to enhance flavor.
- Leftover salad can be repurposed as a filling for wraps or pita sandwiches.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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