"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.
Cannellini Bean Salad with Roasted Peppers
Cannellini Bean Salad with Roasted Peppers
Prep Time
30 min
Yield
5 servings
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
- 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.
- 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.
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