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White Bean and Roasted Red Pepper Salad Recipe with Roasted Tomato-Basil Dressing
KALYN'S KITCHEN15Ingredients
25Minutes
240Calories
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Ingredients
US|METRIC
5 SERVINGS
- 15 oz. white beans (rinsed and drained well)
- 2 cups roasted red pepper strips
- 2 red bell peppers
- 1/2 cup fresh basil (chopped)
- 1/4 cup fresh oregano (chopped, optional)
- sea salt
- fresh ground black pepper
- 3/4 cup roasted tomatoes (slow, or use 1 can Muir Glen Fire Roasted Organic Tomatoes, very well drained, save the liquid and use to replace water in the dressing)
- 1/4 cup frozen basil
- 1/4 cup fresh basil
- 1/4 cup white balsamic vinegar (or white wine vinegar)
- 3 Tbsp. water (or tomato liquid if using canned tomatoes)
- 1 tsp. minced garlic
- 1/4 cup olive oil
- 1 tsp. Spike Seasoning (if you don't have Spike I would use some other type of season salt)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium210mg9% |
| Potassium690mg20% |
| Protein8g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber8g32% |
| Sugars4g |
| Vitamin A45% |
| Vitamin C110% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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