White Bean and Roasted Red Pepper Salad


White Bean-Roasted Red Pepper Salad:

(Serves 4 as a side dish or 2 for lunch on top of a bed of salad greens)

1 1/2 tablespoons olive oil

1 1/2 teaspoons apple cider vinegar

1 teaspoon honey

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon black pepper

1 small clove garlic, minced

1 (16 oz) can cannellini beans, rinsed and drained

1 roasted red bell pepper, chopped

1/4 small red onion, finely chopped

3 tablespoons minced fresh parsley

Whisk together the olive oil, vinegar, honey, mustard, salt, pepper, and garlic in a medium bowl.  Stir in all remaining ingredients; refrigerate until serving.

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