Bean & Pepper Salad
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
Servings: 4
Calories: 333kcal
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
Nutrition Facts
Bean & Pepper Salad
Amount Per Serving
Calories 333
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 6g30%
Trans Fat 1g
Cholesterol 15mg5%
Sodium 129mg5%
Potassium 505mg14%
Carbohydrates 21g7%
Fiber 6g24%
Sugar 2g2%
Protein 12g24%
Vitamin A 1528IU31%
Vitamin C 51mg62%
Calcium 218mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
This recipe was featured in Gluten Free & More Magazine. Get your subscription to the magazine and never miss an issue!
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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