Roasted Vegetable and White Bean Salad
Who says a salad is boring? This hearty and flavorful option works great as a side dish or main entree.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 2
Calories 273.5 kcal
- 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
Preheat oven to 425°F.
Place the prepared bell peppers, onion, and garlic on a baking sheet and roast for 25 minutes or until beginning to soften and caramelize.
Toss the roasted vegetables, cannellini beans, apple cider vinegar, lemon juice, and parsley in a medium, non-metal mixing bowl. Add pepper to taste.
Chill in the refrigerator for 1 hour (optional). The longer you let this rest, the more the flavors will marinate.
Adjust seasonings to your liking. Enjoy!
Serving: 2gCalories: 273.5kcalCarbohydrates: 38.5gProtein: 13.5gFat: 2.4gFiber: 13g