White Bean-Roasted Red Pepper Salad
Prep time:
Total time:
Yield: 4 side dish-sized servings or 2 lunch-sized servings on top of a bed of salad greens
- 1½ tablespoons olive oil
- 1½ teaspoons apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 small clove garlic, grated on a microplane
- 1 (16 oz) can cannellini beans, rinsed and drained
- 1 roasted red bell pepper, chopped (homemade or store-bought)
- ¼ small red onion, thinly sliced
- 3 tablespoons minced fresh parsley
- Whisk together the olive oil, vinegar, honey, mustard, salt, pepper, and garlic in a medium bowl.
- Stir in all remaining ingredients; refrigerate until serving.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/white-bean-roasted-red-pepper-salad/
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