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

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
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 273.5 kcal

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

Instructions
 

  • 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!

Nutrition

Serving: 2gCalories: 273.5kcalCarbohydrates: 38.5gProtein: 13.5gFat: 2.4gFiber: 13g
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