Best 9 Cannellini Bean Salad With Roasted Peppers Recipes
Are you craving a light and flavorful dish that's bursting with freshness and nutrition? Look no further than a cannellini bean salad with roasted peppers! This vibrant and versatile salad combines the creamy texture of cannellini beans with the smoky sweetness of roasted peppers, creating a symphony of flavors that will tantalize your taste buds. Not only is this salad delicious, but it's also packed with nutrients, making it a healthy and satisfying meal option. Join us as we explore the best recipe for cannellini bean salad with roasted peppers, offering tips and variations to suit your dietary preferences and culinary desires.
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CANNELLINI BEAN SALAD WITH ROASTED PEPPERS
"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.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- 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 : Calories 190 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
CANNELLINI BEAN, CHERRY TOMATO & RED ONION SALAD
A superhealthy salad that counts as 3 of your 5-a-day and is low fat - great for al fresco eating
Provided by Good Food team
Categories Buffet, Lunch, Side dish, Supper
Time 5m
Number Of Ingredients 5
Steps:
- Rinse and drain the beans and mix with the tomatoes, onion and vinegar. Season, then add basil just before serving.
Nutrition Facts : Calories 218 calories, Fat 2 grams fat, Carbohydrate 37 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.99 milligram of sodium
CANNELLINI BEAN SALAD
Here's a perfect side dish for a backyard picnic or barbecue. Celery and red pepper accent this bean salad that's dressed with a mild oil and vinegar dressing. Dorothy Majewski of Vienna, Virginia shares the recipe.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.
Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
PINTO BEAN SALAD WITH ROASTED PEPPERS AND PASTA SHELLS
Steps:
- Place the beans in a large pot and cover generously with water. Bring to a boil. Reduce the heat to medium low and cook, covered, until the beans are creamy inside, but not mushy, about 1 to 1 1/2 hours. Drain beans and transfer to a large bowl to cool. Cook shells in rapidly boiling salted water. When done, drain in a colander, then spread shells on a cookie sheet to allow steam to escape. Drizzle with a tiny bit of olive oil. When cool, combine pasta with the pinto beans. Add peppers. In a small bowl, combine the remaining ingredients. Drizzle dressing over salad and toss gently to combine.
- To roast chiles and peppers: Place over a gas flame or on a tray under a broiler. Keep turning so that the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic or paper bag, tie the top closed and allow to steam until cool to the touch, about fifteen minutes. (To speed things up, place bag in a bowl of ice water.) Peel the peppers by hand, then dip the them briefly in water to remove any blackened bits.
CANNELLINI BEAN SALAD
A simple white bean salad by David Tanis, New York Times. He suggests using only freshly cooked beans, not canned. This is terrific with grilled chicken or fish. He also suggest several variations according to the season: Spring - asparagus/fennel/radish; summper - shaved zucchini/capers/good quality canned tuna OR roasted peppers/tomatoes/splash of red wine vinegar. To cook the beans, put them in a pot with half an onion, carrots, bay leaf, clove, fennel seeds and cover with water. Bring the pot to a boil, then reduce the heat to the barest simmer. Add a large spoonful of olive oil and a small spoonful of salt. Let the beans simmer, uncovered, for an hour or so, checking on them occasionally. Depending on their age and other variables, they may take up to 30 minutes more. When they are tender, turn off the heat and let them cool completely in their broth before refrigerating. Make the night before of in the morning.
Provided by threeovens
Categories Beans
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Whisk together the vinaigrette ingredients, salt and pepper to taste; set aside.
- Place the beans in a large bowl, pour half the vinaigrette over, and toss lightly; season with salt, pepper, red pepper flakes.
- Use a mandolin to slice the asparagus, lengthwise, to about the thickness of a penny; slice radish and fennel to same thickness.
- Place shaved vegetables and chopped onion in a shallow bowl and dress with a drizzle of the vinaigrette; season with salt and pepper and turn to coat.
- Spoon the beans onto a serving platter or individual serving plates, cover with vegetables, a little more vinaigrette, then garnish with chopped parsley, basil, or dill.
Nutrition Facts : Calories 403.2, Fat 28, SaturatedFat 3.9, Cholesterol 3.4, Sodium 204.1, Carbohydrate 29.8, Fiber 8.5, Sugar 1.3, Protein 11.5
CANNELLINI BEAN SALAD WITH CUMIN DRESSING
Inspired by a WW Core recipe, but I ended up changing and adding too many other ingredients for personal taste. This is wonderfully fresh, delicious and tangy!
Provided by Kozmic Blues
Categories Salad Dressings
Time 10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a glass measuring cup, stir together first 8 ingredients and then slowly whisk in oil until well blended.
- Toss cannellini beans, tomatoes, roasted pepper, and cucumber in large bowl, and drizzle with vinaigrette.
- Add salt and pepper to taste.
- Serve immediately at room temperature or chill until ready to serve.
Nutrition Facts : Calories 238.3, Fat 2.4, SaturatedFat 0.4, Sodium 41.5, Carbohydrate 41.4, Fiber 10.3, Sugar 2.5, Protein 15.2
CANNELLINI BEANS AND RED PEPPERS WITH SAGE
Categories Bean Side Sauté Vegetarian Quick & Easy Wheat/Gluten-Free Dinner Lunch Bell Pepper Healthy Sage Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a side dish
Number Of Ingredients 7
Steps:
- In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook bell pepper with sage, stirring, until softened. Stir in garlic and cook, stirring, 1 minute. Add remaining ingredients with salt and pepper to taste and heat, stirring, until just heated through.
WHITE BEAN SALAD WITH ROASTED CAULIFLOWER
This is the kind of substantial salad that's nice to have on hand, no matter the occasion. If you have time, it's best made with large dried white beans, such as cannellini, simmered at home. (It's great to have a pot of cooked beans in the fridge all summer long, for deploying in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it could also be cooked on a grill to impart some pleasant smokiness.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
- Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
- Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.
CANNELLINI AND FENNEL SALAD WITH ROASTED PEPPERS, MUSHROOMS, AND ZUCCHINI
Steps:
- Preheat oven to 400°F. Spray heavy large baking sheet with nonstick spray. Arrange bell peppers, mushrooms, and zucchini on prepared sheet; sprinkle with salt and pepper. Roast until peppers and zucchini are brown in spots, turning twice, about 35 minutes. Sprinkle with thyme, mint, and orange peel.
- Whisk oil, vinegar, and fennel seeds to blend in small bowl. Season dressing to taste with salt and pepper. Mix beans, fennel, onion, and all but 1 tablespoon dressing in medium bowl. Season salad with salt and pepper. Spoon salad into center of large platter.
- Toss greens with remaining 1 tablespoon dressing in large bowl; arrange greens around bean salad. Place peppers, mushrooms, and zucchini atop greens. Garnish with tomato wedges and serve.
Tips:
- Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
- Roast the peppers ahead of time. This will save you time when you're assembling the salad.
- Use a variety of beans. Cannellini beans are a classic choice, but you can also use black beans, kidney beans, or chickpeas.
- Don't be afraid to experiment with different dressings. A simple vinaigrette is always a good option, but you can also try a creamy dressing or a salsa-based dressing.
- Add some fresh herbs to the salad. This will brighten up the flavor and add a touch of freshness.
Conclusion:
Cannellini bean salad with roasted peppers is a delicious and healthy salad that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and satisfying salad, give this one a try. You won't be disappointed!
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