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Cannellini Bean Salad with Roasted Peppers Recipe
Cannellini Bean Salad with Roasted Peppers Recipe photo by Taste of Home

Cannellini Bean Salad with Roasted Peppers Recipe

Publisher Photo
"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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings

Ingredients

  • 1 large sweet red pepper
  • 2 cans (15 ounces each) white kidney or 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

Nutritional Facts

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

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. Yield: 5 servings.
Originally published as Cannellini Bean Salad in Quick Cooking May/June 2005, p52

Nutritional Facts

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

Reviews for Cannellini Bean Salad with Roasted Peppers

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 31, 2011

This was excellent and I don't like most bean salads. I would definitely recommend it.

MY REVIEW
Reviewed Feb. 9, 2010

This is a very quick salad especially if you use the jarred roasted red peppers. I like to serve it in the summer with BBQ.

MY REVIEW
Reviewed Jan. 1, 2009

This salad tastes like it came from a fancy deli and is so easy to put together with the jarred roasted red peppers. I prefer to make it the day before I plan to serve it.

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