White Bean Salad with Roasted Veggies

This bean salad makes a great side dish for any main course, especially on those warm Summer nights. The tangy vinaigrette and roasted vegetables complement the mild flavor of the beans very well.

I like beans for a few reasons – they are cheap, they are a good source of fiber and they fill you up! White beans and black beans are my favorites.

 

 

 

The Recipe

White Bean Salad with Roasted Veggies

Ingredients

• 2 whole bell peppers, any color, seeded and chopped into ½ inch chunks
• 1 whole red onion, cut into half-rings
• 2 tbsp. extra virgin olive oil
• 1 tsp. salt
• ¼ tsp. black pepper
• 3 tbsp. red wine vinegar
• 1 tbsp. lemon juice
• 1 tsp. garlic, minced
• 1 tbsp. Italian herbs
• 2 (15 oz.) cans white beans, like northern or cannellini, drained and rinsed

Directions

1. Preheat oven to 400 degrees.
2. Lay out the peppers and onions onto a rimmed baking sheet and drizzle with 1 tbsp. of olive oil. Stir around a bit to coat. Sprinke with salt and pepper. Roast in the oven for about 15 minutes.
3. Meanwhille, whisk the vinegar, lemon juice, garlic, Italian herbs and remaining olive oil in a large bowl.
4. Once the vegetables are finished roasting, add them to the bowl then add the beans and toss everything well. Refrigerate for a couple of hours before serving to allow flavors to blend.

 

Subscribe

Enter your email address and never miss a new post. (You can unsubscribe at any time)

Email Address *