Cannellini Bean Salad with Roasted Peppers Recipe

4.5 3 6
Cannellini Bean Salad with Roasted Peppers Recipe
Cannellini Bean Salad with Roasted Peppers Recipe photo by Taste of Home
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Cannellini Bean Salad with Roasted Peppers Recipe

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4.5 3 6
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.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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

Nutritional 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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  • 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
  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

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Reviews forCannellini Bean Salad with Roasted Peppers

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katlaydee3 User ID: 3741999 121433
Reviewed Aug. 31, 2011

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

MY REVIEW
bluebowtye User ID: 119707 206373
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
waterlilyFL User ID: 638716 110876
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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