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Roasted Vegetable and White Bean Salad

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 394 kcal

Ingredients
 

  • 1 (164g) Red Bell Pepper (large-sized, seeded and chopped)
  • 1 (186g) Yellow Bell Pepper (large-sized, seeded and chopped)
  • 1 (110g) White Onion (medium-sized, chopped)
  • 3 (9g) Garlic Cloves (minced)
  • 2 ½ cups (448g) Cannellini Beans - About 2 full 15-ounce cans (drained and rinsed)
  • 3 tbsps (45g) Apple Cider Vinegar - Available in 16-fluid-ounce bottles
  • 1 tbsps (15g) Lemon Juice - Juice from ⅓ of a Lemon
  • 2 tbsps (8g) Fresh Parsley (finely chopped) - About 1 small bunch

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

Calories: 394kcalCarbohydrates: 75gProtein: 24gFat: 1.1gFiber: 17g