Roasted Red Pepper Bean Salad

November 18, 2012 by Leanne Vogel August 23, 2017

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
• 1/4 teaspoon sea salt
• 1/8 to 1/4 teaspoon cayenne

Salad

• 2 cups cooked black turtle beans
• 2 cups cooked navy beans
• 1 yellow bell pepper, diced
• 1/4 cup fresh cilantro
• 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!

Nutrition Information Per Serving