Roasted Vegetable and White Bean Salad

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

Who says a salad is boring? This hearty and flavorful option works great as a side dish or main entree.

Roasted-Vegetable-White-Bean-Salad-900x900

Yields2 ServingsCategory,
Prep Time10 minsCook Time25 minsTotal Time35 mins

Recipe photo by Maria Baath of All Things Green.

 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

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!

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.

Scientific Publications:

Sarver, Jordan, Cyrus Khambatta, Robby Barbaro, Bhakti Chavan, and David Drozek. “Retrospective Evaluation of an Online Diabetes Health Coaching Program: A Pilot Study.” American Journal of Lifestyle Medicine, October 15, 2019, 1559827619879106. https://doi.org/10.1177/1559827619879106.

Shrivastav, Maneesh, William Gibson, Rajendra Shrivastav, Katie Elzea, Cyrus Khambatta, Rohan Sonawane, Joseph A. Sierra, and Robert Vigersky. “Type 2 Diabetes Management in Primary Care: The Role of Retrospective, Professional Continuous Glucose Monitoring.” Diabetes Spectrum: A Publication of the American Diabetes Association 31, no. 3 (August 2018): 279–87. https://doi.org/10.2337/ds17-0024.

Thompson, Airlia C. S., Matthew D. Bruss, John C. Price, Cyrus F. Khambatta, William E. Holmes, Marc Colangelo, Marcy Dalidd, et al. “Reduced in Vivo Hepatic Proteome Replacement Rates but Not Cell Proliferation Rates Predict Maximum Lifespan Extension in Mice.” Aging Cell 15, no. 1 (February 2016): 118–27. https://doi.org/10.1111/acel.12414.

Roohk, Donald J., Smita Mascharak, Cyrus Khambatta, Ho Leung, Marc Hellerstein, and Charles Harris. “Dexamethasone-Mediated Changes in Adipose Triacylglycerol Metabolism Are Exaggerated, Not Diminished, in the Absence of a Functional GR Dimerization Domain.” Endocrinology 154, no. 4 (April 2013): 1528–39. https://doi.org/10.1210/en.2011-1047.

Price, John C., Cyrus F. Khambatta, Kelvin W. Li, Matthew D. Bruss, Mahalakshmi Shankaran, Marcy Dalidd, Nicholas A. Floreani, et al. “The Effect of Long Term Calorie Restriction on in Vivo Hepatic Proteostatis: A Novel Combination of Dynamic and Quantitative Proteomics.” Molecular & Cellular Proteomics: MCP 11, no. 12 (December 2012): 1801–14. https://doi.org/10.1074/mcp.M112.021204.

Bruss, Matthew D., Airlia C. S. Thompson, Ishita Aggarwal, Cyrus F. Khambatta, and Marc K. Hellerstein. “The Effects of Physiological Adaptations to Calorie Restriction on Global Cell Proliferation Rates.” American Journal of Physiology. Endocrinology and Metabolism 300, no. 4 (April 2011): E735-745. https://doi.org/10.1152/ajpendo.00661.2010.

Bruss, Matthew D., Cyrus F. Khambatta, Maxwell A. Ruby, Ishita Aggarwal, and Marc K. Hellerstein. “Calorie Restriction Increases Fatty Acid Synthesis and Whole Body Fat Oxidation Rates.” American Journal of Physiology. Endocrinology and Metabolism 298, no. 1 (January 2010): E108-116. https://doi.org/10.1152/ajpendo.00524.2009.