Save on Pinterest

Cannellini Bean Salad with Roasted Peppers

Total Time

Prep/Total Time: 30 min.

Makes

5 servings

"I've had this recipe quite a long time, although I have changed it somewhat from the original," comments Alden Thornton from Warrenton, Oregon. "It's always been popular, particularly when served at picnics and potlucks." Tip: If you are crunched for time, instead of roasting the pepper yourself, use roasted red peppers sold in jar, often near the pickles and condiments.

Ingredients

  • 1 large sweet red pepper
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 1 medium red onion, sliced and separated into rings
  • 1/4 cup minced fresh basil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes.
  2. Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.

Nutrition Facts

3/4 cup: 190 calories, 6g fat (1g saturated fat), 0 cholesterol, 472mg sodium, 26g carbohydrate (1g sugars, 7g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.

Recommended Video