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White Bean and Roasted Vegetable Salad
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Description
Roasted peppers, onions and cannellini beans tossed in red wine vinaigrette.
Ingredients
- 2 whole Bell Peppers, Seeded And Chopped
- 1 whole Red Onion, Chopped
- 2 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- 3 Tablespoons Red Wine Vinegar
- 1 Tablespoon Fresh Lemon Juice
- 2 cloves Garlic, Minced
- 2 cans (15 Oz. Size) Cannellini Beans, Drained And Rinsed
- ¼ cups Chopped Flat Leaf Parsley
Preparation
Preheat the oven to 400°F. Toss together the bell peppers, onion and 1 tablespoon of olive oil on a large rimmed baking sheet. Season with salt and pepper. Roast for about 15 minutes, until the vegetables are tender. Remove pan from oven.
Whisk together the vinegar, lemon juice, garlic and remaining tablespoon of olive oil in a large bowl. Add the cannellini beans, roasted vegetables and parsley and toss to combine. Season with salt and pepper, to taste.
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