Bean & Pepper Salad
Published Feb 24, 2021
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With just 5 ingredients (not including water, oil, vinegar, salt, and pepper) you can whip up this healthy Bean & Pepper Salad recipe for a simple lunch. Pairs well with soup, too!
Bean & Pepper Salad
Ingredients
- 1 (12-ounce/340-gram) jar roasted red peppers
- 3 tablespoons (45 mL) olive oil
- 2 tablespoons (30 mL) red wine vinegar
- Kosher or fine sea salt
- Freshly ground black pepper
- 5 ounces (142 g) spring salad mix
- 1½ cups (300 g) frozen lima beans, cooked per the package directions and cooled
- 2 ounces (60 g) sliced almonds
- 2 ounces (60 g) Manchego cheese
Instructions
- Drain the red peppers, reserving 2 tablespoons of the brine. Slice the peppers thinly. Combine the reserved brine with the oil, vinegar, and a big pinch of salt and pepper.
- In a salad bowl, toss the salad mix with the peppers, lima beans, and dressing. Add the almonds. Using a vegetable peeler, shave on the cheese. Season to taste with salt and pepper.
Nutrition
Calories: 333kcalCarbohydrates: 21gProtein: 12gFat: 23gSaturated Fat: 6gTrans Fat: 1gCholesterol: 15mgSodium: 129mgPotassium: 505mgFiber: 6gSugar: 2gVitamin A: 1528IUVitamin C: 51mgCalcium: 218mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was featured in Gluten Free & More Magazine. Get your subscription to the magazine and never miss an issue!
