Roasted Vegetable and White Bean Salad

Article written and reviewed by Cyrus Khambatta, PhD
Published December 8, 2017

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Who says a salad is boring? This hearty and flavorful option works great as a side dish or main entree.  (Recipe photo by Maria Baath of All Things Green)

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Yields2 ServingsCategory,
Prep Time10 minsCook Time25 mins

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 1 large red bell pepper, seeded and chopped into ¾” pieces
 1 large yellow bell pepper, seeded and chopped into ¾” pieces
 1 medium onion, chopped into ¾” pieces
 3 cloves garlic, peeled and smashed
 2 cans cannellini beans (15.5 oz cans), rinsed and drained
 3 tbsp apple cider vinegar
 1 tbsp lemon juice freshly squeezed
 2 tbsp finely chopped parsley

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1

Preheat oven to 425°F.

2

Place the prepared bell peppers, onion, and garlic on a baking sheet and roast for 25 minutes or until beginning to soften and caramelize.

3

Toss the roasted vegetables, cannellini beans, apple cider vinegar, lemon juice, and parsley in a medium, non-metal mixing bowl. Add pepper to taste.

4

Chill in the refrigerator for 1 hour (optional). The longer you let this rest, the more the flavors will marinate.

5

Adjust seasonings to your liking. Enjoy!

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Nutrition Facts

Serving Size 2 cups

Servings 2


Amount Per Serving
Calories 273.5
% Daily Value *
Total Fat 2.4g4%
Total Carbohydrate 38.5g13%
Dietary Fiber 13g52%
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

 1 large red bell pepper, seeded and chopped into ¾” pieces
 1 large yellow bell pepper, seeded and chopped into ¾” pieces
 1 medium onion, chopped into ¾” pieces
 3 cloves garlic, peeled and smashed
 2 cans cannellini beans (15.5 oz cans), rinsed and drained
 3 tbsp apple cider vinegar
 1 tbsp lemon juice freshly squeezed
 2 tbsp finely chopped parsley

Directions

1

Preheat oven to 425°F.

2

Place the prepared bell peppers, onion, and garlic on a baking sheet and roast for 25 minutes or until beginning to soften and caramelize.

3

Toss the roasted vegetables, cannellini beans, apple cider vinegar, lemon juice, and parsley in a medium, non-metal mixing bowl. Add pepper to taste.

4

Chill in the refrigerator for 1 hour (optional). The longer you let this rest, the more the flavors will marinate.

5

Adjust seasonings to your liking. Enjoy!

Roasted Vegetable and White Bean Salad

About the author 

Cyrus Khambatta, PhD

Cyrus Khambatta, PhD is a New York Times bestselling co-author of Mastering Diabetes: The Revolutionary Method to Reverse Insulin Resistance Permanently in Type 1, Type 1.5, Type 2, Prediabetes, and Gestational Diabetes. He is the co-founder of Mastering Diabetes and Amla Green, and is an internationally recognized nutrition and fitness coach who has been living with type 1 diabetes since 2002. He co-created the Mastering Diabetes Method to reverse insulin resistance in all forms of diabetes, and has helped more than 10,000 people improve their metabolic health using low-fat, plant-based, whole-food nutrition, intermittent fasting, and exercise. Cyrus earned a Bachelor of Science in Mechanical Engineering from Stanford University in 2003, then earned a PhD in Nutritional Biochemistry from the University of California at Berkeley in 2012. He is the co-author of many peer-reviewed scientific publications. He is the co-host of the annual Mastering Diabetes Online Summit, a featured speaker at the Plant-Based Nutrition and Healthcare Conference (PBNHC), the American College of Lifestyle Medicine Conference (ACLM), Plant Stock, the Torrance Memorial Medical Center, and has been featured on The Doctors, NPR, KQED, Forks Over Knives, Healthline, Fast Company, Diet Fiction, and the wildly popular podcasts the Rich Roll Podcast, Plant Proof, MindBodyGreen, and Nutrition Rounds.