Roasted Pepper-White Bean Salad
42 Min(s) incl. standing
10 Min(s) Prep
32 Min(s) Cook
Healthy Living
Try a white bean salad that's great on its own or even better with grilled chicken or steak. With red, orange and yellow bell peppers, Roasted Pepper-White Bean Salad is colorful and satisfying.
What You Need
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8 servings
Original recipe yields 8 servings
3 mixed bell peppers (orange, red, yellow)
1 can (15.5 oz.) cannellini beans, rinsed
1 can (14 oz.) quartered artichoke hearts, rinsed
1/2 cup pitted Kalamata olives, cut in half
2 Tbsp. chopped fresh basil
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Let's Make It
1
Heat broiler.
2
Cut peppers lengthwise in half. Remove and discard membranes and seeds. Place pepper halves, cut sides down, on foil-covered baking sheet.
3
Broil, 4 inches from heat, 15 to 17 min. or until skins are charred. Remove from broiler. Wrap with foil. Let stand 15 min., removing foil after 10 min.
4
Remove and discard skins from peppers. Cut peppers into thin strips; place in medium bowl.
5
Add remaining ingredients; mix lightly.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with grilled chicken or steak.
Tip 2
Nutrition Bonus
High in vitamin C, the mild canned cannellini beans team up with the crisp fresh vegetables to flavor this colorful and satisfying vegetable salad.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 620mg
27%
Total Carbohydrates 14g
5%
Dietary Fiber 3g
11%
Sugars 3g
6%
Protein 7g
14%
Vitamin A
8%
Vitamin C
45%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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