Ingredients
2 red bell peppers, halved and deveined
1 cup dried cannellini beans, soaked and cooked
1/2 red onion, thinly sliced
2 garlic cloves, minced
2 cups cherry tomatoes, halved
1 cup Kalamata olives, pitted
1/3 cup extra virgin olive oil
Juice and zest of 1 lemon
1 tbsp dried oregano
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped fresh parsley
Instructions
Preheat oven to 400°F (200°C)
Toss bell peppers with olive oil, salt, and black pepper on a baking sheet
Roast peppers for 25 minutes until blistered and charred
While roasting, combine cooked cannellini beans with red onion and garlic on another baking sheet
Season with oil, salt, and 1 tbsp oregano
Roast beans for 25 minutes until lightly browned
In a bowl, whisk lemon juice, olive oil, lemon zest, oregano, parsley, remaining salt, and pepper
Toss roasted peppers, beans, cherry tomatoes, and olives with dressing
Let rest for 10 minutes before serving
Notes
Soak beans overnight for optimal texture
Store salad in airtight containers in the fridge for up to 4 days
Add cucumbers or feta cheese (optional)
Use any citrus like orange or grapefruit for varied flavor
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Table
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 435mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg