Roasted Bell Pepper, Cannellini Beans And Blue Cheese Salad
Delicious and simple salad of juicy Roasted Bell Peppers, White Beans, a touch of garlic and a sprinkling of blue cheese. Inspired by Bulgarian cuisine, this side dish comes together quickly and easily. Can be served warm or cold.
Fill a large pot with water, add beans and cook on a medium-low heat for 60 to 90 minutes until beans are soft. Drain and set aside.
Meanwhile, preheat the oven to 430 F. Place bell peppers on a baking sheet covered with parchment paper and roast for 40 minutes until peppers are soft and charred on all sides.
Remove peppers from the oven and wrap them in a piece of aluminum foil. In 15 minutes, unwrap the peppers and peel off the skin.
Slice off the top of the bell pepper, remove the stem, seeds and then thinly slice it.
Grate the tomatoes on the largest holes of a grater over a medium bowl. Discard the skin.
In a large bowl combine beans, sliced bell peppers, tomatoes, garlic, vinegar, olive oil, cayenne pepper and salt. Mix everything nicely. Sprinkle with Blue cheese, parsley and serve! (See Note 2)
Note 1 -Beans
Alternatively you can use canned beans. For this recipe you will need 1 ½ can or approximately 23 oz of Cannellini beans.
Note 2 - Assembly
After you combined all the veggies, you can place the salad in a fridge for a few hours or overnight. This will allow vegetables to marinate and taste even more delicious. Sprinkle with cheese and parsley right before serving!
Calories: 239kcal | Carbohydrates: 26.8g | Protein: 11.1g | Fat: 10.8g | Saturated Fat: 3.2g | Cholesterol: 8mg | Sodium: 365mg | Potassium: 774mg | Fiber: 9.5g | Sugar: 5.8g | Calcium: 122mg | Iron: 3mg