Cannellini Bean Salad With Roasted Peppers Recipe
Recipe By Taste Of Home
"I've had this recipe quite a long time, although I have changed it somewhat from the original," comments Alden Thornton from Warrenton, Oregon. "It's always been popular, particularly when served at picnics and potlucks." Tip: If you are crunched for time, instead of roasting the pepper yourself, use roasted red peppers sold in jar, often near the pickles and condiments.
3.7
22 Rating -
Rate
Vegdiet
30minstotal
30minsPrep
30m.total
30m.Prep
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Cannellini Bean Salad With Roasted Peppers Recipe
- 1/5 Large sweet red pepper
- 0.40 can Cannellini beans, rinsed and drained
- 1/5 Medium red onion, sliced and separated into rings
- 1/20 cup Minced Fresh Basil
- 0.60 tablespoon Red wine vinegar
- 0.40 tablespoon Olive oil
- 1/20 teaspoon Salt
- 1/20 teaspoon Pepper
Nutrition
value
value
64
calories per serving
6 g Fat< 1 g Protein1 g Carbs2 g FiberOther
Current Totals
- Fat6g
- Protein< 1g
- Carbs1g
- Fiber2g
MacroNutrients
- Carbs1g
- Protein< 1g
- Fiber2g
Fats
- Fat6g
Vitamins & Minerals
- Calcium23mg
- Iron1mg
- Vitamin A229mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B923mcg
- Vitamin B120mcg
- Vitamin C10mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium26mg
- Manganese< 1mg
- Phosphorus15mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home