Roasted Red Pepper Bean Salad

by Leanne Vogel (Healthful Pursuit) on November 13, 2012

Did you like beans when you were a kid?

Gosh, I hated them. They were so… granola. I refused to eat them on the basis that my Dad didn’t like them. Same goes with beets. That man hates his beets. Instead, my proteins of choice were things like turkey, kielbasa, fried eggs and; my favorite from birth, steak. My plate never had beans on it.

Bless her heart, Mom tried to prepare beans about a billion different ways but I just stuck my nose up each and every single time. It wasn’t until I went vegan (reading the paragraph above I’m just as surprised as you that I went vegan) that I accepted that the bean and I would have to become lifelong friends. I vowed to conceal my beans in sauces, stews and mashed up concoctions so that I’d never have to stare back at one on the end of my fork. Ah, it gave me the heebie jeebies just thinking about it.

Nowadays you can find me with a half cracked open can of beans in my hand and a fork in the other.

Or deciding that a bowl-full of chickpeas with a bit of apple cider vinegar and salt is a perfect snack.

Or thinking that it’s a good idea to roast chickpeas, cover in coconut oil and salt and pretend it’s popcorn.

It took a bit of time, but I feel I’ve turned the corner in my fear of the bean.

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5.0 from 2 reviews

Roasted Red Pepper Bean Salad
Author: 
Allergens: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
A saucy bean salad made with roasted red pepper puree and served up in endive leaves. Bulk up this meal by placing over a bed of sauteed greens, a mixed vegetable salad, or use as a filling for a hearty lunch wrap.
Ingredients
Roasted Red Pepper Sauce:
  • 2 red bell peppers
  • 4 garlic cloves
  • 1 tablespoon fresh chopped ginger
  • 1 leek, sliced
  • 1 tablespoon fennel seeds
  • 1 teaspoon extra-virgin olive oil
  • Juice from 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon sea salt
  • ⅛ to ¼ teaspoon cayenne
Salad:
  • 2 cups cooked black turtle beans
  • 2 cups cooked navy beans
  • 1 yellow bell pepper, diced
  • ¼ cup fresh flat leaf parsley
  • Leaves from 4 endives
Instructions
  1. Preheat oven to 400F.
  2. Place red bell pepper, garlic cloves, ginger, leek and fennel seeds on a medium-sized cookie sheet. Top with 1 teaspoon extra-virgin olive oil and stir to coat.
  3. Roast in the preheated oven for 25-30 minutes until peppers are soft.
  4. Add vegetables to a blender with lemon juice, oil, salt and cayenne.
  5. Blend until smooth and set aside.
  6. Place salad ingredients in a large bowl. Top with roasted vegetable puree. Stir to coat.
  7. Allow to chill for a couple of hours for the flavors to develop.
  8. When ready to enjoy, portion out into the leaves and dig in!

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You could use any type of beans that you have on hand for this recipe. Cook them yourself, or use from a can. I prefer homemade, but I had a couple of cans to use up from our move.

Also, onion would work in place of leeks, I just love the mild flavor that leeks give off when they’ve been roasted.

Make sure that everything is coated with the olive oil, then place in the oven!

While your veggies are roasting, you could get the rest of the salad ready.

The veggies are done when the edges of the leek slices begin to brown and the bell peppers are soft.

Gosh, I had to control myself from not just eating all the roasted veggies!

Add the veggies along with other sauce ingredients to your blender or food processor and blend until smooth.

Again, you’ll have to control yourself here. The sauce is so good that I had a hard time not shoveling it into my mouth!

Add it to the salad ingredients, stir, and you’re good to go.

I enjoyed the salad after it was cooled for a couple of hours, but it’s good as-is, too.

If you’re not following the cleanse with us, you could add goat milk feta as I did here for Happy Days Dairies…

or leave plain. Either way, it’s gooood.

I also have to say that transforming endive into bean salad boats is awesome! I’ve been living off chard wraps for the duration of this cleanse, so the endive was a nice change!

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{ 14 comments… read them below or add one }

jo @ including cake

Mmmm, this looks very good! I love beans….actually as i write this i am sitting eating a bowl of bean and red lentil soup.

Reply

jaime @ sweet road

I don’t remember whether I liked beans as a kid or not, but I remember my dad loovvveedd them, he still does. He would always encourage me to eat beans and I think I liked baked beans, but otherwise I just can’t remember. Now I’m the same way… I can just eat beans straight out of a can with a spoon!

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Carol @ Lucky Zucca

This looks completely amazing!! You’re so creative to make a sauce out of the roasted veggies. Yum!

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Michelle

Just made this for lunch and it was so good! I love the fennel seed with the roasted veggies! Makes such an addicting flavour

Reply

Leanne Vogel (Healthful Pursuit)

Addicting, yes! Fennel is the bomb. I could put it on absolutely everything. Glad you enjoyed it, Michelle!

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Cheyenne Holman

Looks delish! As much as I’d like to study for my upcoming exams :l………… i think this calls for some cooking hehehe. And I was the same, if my parents didn’t like something then neither did I. And I was not keen on beans, and a huge steak eater. Now I’m a vegan, bean lover!

Reply

Leanne Vogel (Healthful Pursuit)

Hey, you have to feed the machine! And beans are brain food so eat up!

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Suzanne @ RollWithIt

This looks amazing! I had to laugh at the beet comment – I used to NEVER eat them growing up and now I can’t imagine a week without them on the menu. WOW – can’t believe you used to be a crazy meat eater???

Reply

Leanne Vogel (Healthful Pursuit)

A crazed meat eater, that’s for sure. I still have meat once a day, but definitely not the volumes I used to enjoy. I know, right? A life without beets would be a sad one. Even the word sets my Dad on edge!

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Suzanne @ RollWithIt

We still eat meat too, but now it is better quality in smaller quantities. Veggies definitely fill more of our plates!

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Crystal Alves-Tusim

Oh lord! I made this tonight for my mom and daughter. I need to be rolled to bed I ate so much!!! DEE-LISHUS!!! I had it with onions instead of leeks and used head of lettuce instead of endives. I also added paprika (I pretty much add it to everything…haha). Oh and I also used ground ginger as I’m not a huge fan of ginger and I find it less potent when its ground. Sooooo happy I found your blog! I recently begun changing over to dairy, gluten & sugar free and vegan recipes for my mom as she was recently diagnosed with breast cancer. Your blog has been so helpful, I was completely lost with the change. Thank u! Love & smiles

Reply

Leanne Vogel (Healthful Pursuit)

Paprika… good idea, Crystal! I’ll have to try that when I make this again. I’m so happy to hear that you’re diggin’ my recipes and getting inspired to try new things in the kitchen. Best to your Mom, I hope things go well for her. My Father was diagnosed with cancer a couple of years ago. It’s a challenging and scary road, but we’re in the clear now! Best of luck to you and your family :)

Reply

Victoria

Made this last night to bring to a friend’s house. We could not stop eating it! And that sauce.. unreal! Thank you :)

Reply

Leanne Vogel (Healthful Pursuit)

I’m so happy that you liked it! Yes, that sauce is quite irresistible! I totally licked the bowl on THAT one!

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