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Roasted Red Pepper Bean Salad

Roasted Red Pepper Bean Salad

by Leanne Vogel, Holistic Nutritionist and Wellness Expert, Healthful Pursuit

Roasted Red Pepper Bean Salad

Gluten-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free

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 sautéed greens, a mixed vegetable salad, or use as a filling for a hearty lunch wrap.

Serves: 4 servings

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

Instructions:

Preheat oven to 400F.

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.

Roast in the preheated oven for 25-30 minutes until peppers are soft.

Add vegetables to a blender with lemon juice, oil, salt and cayenne.

Blend until smooth and set aside.

Place salad ingredients in a large bowl.

Top with roasted vegetable puree. Stir to coat.

Allow to chill for a couple of hours for the flavors to develop.

When ready to enjoy, portion out into the leaves, top with goat feta and dig in!

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