White Bean and Roasted Red Pepper Salad Recipe with Roasted Tomato-Basil Dressing
- 2 cans (15 oz.) white beans, rinsed and drained well
- 2 red bell peppers, roasted on a grill, or use 1-2 cups roasted red pepper strips from a jar
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh oregano (optional)
- sea salt, fresh ground black pepper to taste
- 1/4 cup frozen basil puree
- 1/4 cup white balsamic vinegar or white wine vinegar
- 2-3 T water (or tomato liquid if using canned tomatoes)
- 1 tsp. minced garlic
- 1/4 C olive oil
- 1 tsp. Spike Seasoning
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Basil, fresh (1/2 cup)
- Basil puree, frozen (1/4 cup)
- Garlic (1 tsp.)
- Oregano, fresh (1/4 cup)
- Red bell peppers (2)
- White beans (2 cans)
- Condiments
- Balsamic vinegar or white wine vinegar, white (1/4 cup)
- Cooking & Baking
- Olive oil (1/4 C)
- Sea salt (1)
- Spike seasoning (1 tsp.)
- Drinks
- Water (2 T)
Preparation
Read recipe preparation on kalynskitchen.com
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Published July 16, 2008 (4 years ago).
5 people saved this recipe.
