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Roasted Bell Pepper, Cannellini Beans And Blue Cheese Salad
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.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
1 hr 5 mins
Servings: 6
Calories: 247 kcal
Course:
Side Dish , Salad
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
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)
Cup of Yum
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
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
% 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.