White Bean Roasted Bell Pepper Salad with Maple Dijon Vinaigrette
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Prep time: 
Cook time: 
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Yield: 4 servings
 
White Bean Salad Roasted Bell Pepper Salad with Maple Dijon Vinaigrette is one of those salads that comes together quick (just in time for a summer gathering!), and is even better the next day (that is, if there’s any leftover).
Ingredients
Salad:
  • 12 oz (340 g) baby bell peppers, stems trimmed off (see Note)
  • 1 (15 oz) can no-salt-added white beans, rinsed and drained
  • 1 small red onion, halved and thinly sliced
  • ½ cup chopped fresh parsley
  • 2 oz (57 g) feta cheese, cubed (see Note)
Maple Dijon Vinaigrette:
  • 3 tablespoons white wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon pure maple syrup
  • ½ tablespoon Dijon mustard
  • ½ tablespoon soy sauce (or tamari or coconut aminos)
  • 1 large clove garlic, crushed
  • ¼ teaspoon black pepper
Instructions
  1. To roast the peppers, preheat the broiler and line a large baking sheet with foil. Arrange the peppers on the prepared baking sheet. Broil until the skin is charred, about 5 minutes on the first side, and 2 minutes on the second side. Transfer the peppers to a bowl, cover it, and let it sit for 15 minutes. Peel off the pepper’s skin (don’t run it under water, as this will remove the pepper’s smoky flavor). Coarsely chop the peppers (you should get about 1½ cups chopped). (The peppers can also be charred on the grill instead of under the broiler.)
  2. Whisk together all ingredients for the vinaigrette in a large bowl.
  3. Add the roasted pepper, beans, red onion, parsley, and feta, and gently toss to combine.
  4. Serve, or store covered in the fridge for up to 2 days.
Notes
Roasted Baby Bell Peppers: To save time, you can buy store-bought roasted red pepper and use about 1½ cups, chopped.

Feta: Instead of crumbled feta, I like to use the feta that you buy in a block for this recipe so that it can be made ahead without the cheese getting mushy.

Make Ahead: If you use cubed feta (instead of crumbled), you can make this salad up to 2 days ahead. Keep it covered in the fridge until serving.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/white-bean-roasted-bell-pepper-salad-with-maple-dijon-vinaigrette/