White Bean & Roasted Vegetable Salad
found in Side Dishes - Vegetable Sides
 | Vegetarian |  | Vegan |  | Nut Free |  | Gluten Free |  | Dairy Free |
Prep: 1 hour
Cook: 25 minutes
Difficulty:
Moderate
Who says a salad is all fluff. With this bean based concoction, your dinner just became a winner. Winner winner, white bean and roasted vegetable salad dinner.
Ingredients
- 21⁄2 red peppers, seeded and roughly chopped
- 21⁄2 yellow peppers, seeded and roughly chopped
- 11⁄4 red onion, peeled and roughly chopped
- 71⁄2 garlic cloves, peeled and smashed
- 5 tbsp olive oil
- 2000g kidney beans
- 71⁄2 tbsp red wine vinegar
- 21⁄2 tbsp lemon juice
Directions
1
Preheat oven to 220°C / 200°C (fan oven) / 425°F / Gas Mark 7. Toss the bell peppers, onion, and garlic cloves with 21⁄2 tablespoon olive oil; season with salt and pepper to taste. Roast the vegetables for 25 minutes, stirring occasionally, until softened and beginning to caramelize.
2
Toss the still-warm vegetables with the cannellini beans, red wine vinegar, lemon juice, and salt and pepper to taste. Allow the salad to sit at room temperature, stirring occasionally, for at least one hour to allow the flavors to marry. Discard garlic cloves. Stir in chopped parsley; taste and adjust seasonings if desired.
