Roasted Red Pepper Bean Salad

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.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 4

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
  • 1/4 teaspoon sea salt
  • 1/8 to 1/4 teaspoon cayenne

Salad

  • 2 cups cooked black turtle beans
  • 2 cups cooked navy beans
  • 1 yellow bell pepper, diced
  • 1/4 cup fresh cilantro
  • 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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Nutrition Information Per Serving

  • Calories: 362
  • Calories from Fat: 88
  • Total Fat: 9.7
  • Saturated Fat: 1.4 g
  • Sodium: 143 mg
  • Carbs: 54.8 g
  • Dietary Fiber: 20.9 g
  • Net Carbs: 33.9 g
  • Sugars: 6.6 g
  • Protein: 16.7 g