Roasted Red Pepper Bean Salad
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Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
A saucy bean salad made with roasted red pepper puree and served up in endive leaves. Bulk up this meal by placing over a bed of sauteed greens, a mixed vegetable salad, or use as a filling for a hearty lunch wrap.
Ingredients
Roasted Red Pepper Sauce:
  • 2 red bell peppers
  • 4 garlic cloves
  • 1 tablespoon fresh chopped ginger
  • 1 leek, sliced
  • 1 tablespoon fennel seeds
  • 1 teaspoon extra-virgin olive oil
  • Juice from 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon sea salt
  • ⅛ to ¼ teaspoon cayenne
Salad:
  • 2 cups cooked black turtle beans
  • 2 cups cooked navy beans
  • 1 yellow bell pepper, diced
  • ¼ cup fresh flat leaf parsley
  • Leaves from 4 endives
Instructions
  1. Preheat oven to 400F.
  2. Place red bell pepper, garlic cloves, ginger, leek and fennel seeds on a medium-sized cookie sheet. Top with 1 teaspoon extra-virgin olive oil and stir to coat.
  3. Roast in the preheated oven for 25-30 minutes until peppers are soft.
  4. Add vegetables to a blender with lemon juice, oil, salt and cayenne.
  5. Blend until smooth and set aside.
  6. Place salad ingredients in a large bowl. Top with roasted vegetable puree. Stir to coat.
  7. Allow to chill for a couple of hours for the flavors to develop.
  8. When ready to enjoy, portion out into the leaves and dig in!
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2012/11/roasted-red-pepper-bean-salad/