Special Diet Information
Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"Kitchen wisdom: Count your blessings but count your calories too." -Erma Bombeck
The refrigerator light goes on...
This is a simple but deceptively complex salad that will go well with fish or chicken. You can use bottled roasted red peppers (in water) for the dressing to save the step of roasting the red peppers and it will still be fantastic. The key is fresh oregano to give it that lush flowery flavor. Perfect for a holiday picnic or barbecue.
White Bean Salad with Red Pepper Oregano Dressing
Servings: 4 | Serving size: about 1 cup
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe keeps well, refrigerated, for 4-5 days, and will actually be better the second day because the oregano will have a chance to really permeate the salad. Note that cooking time does not include chilling time.
| 2 medium | red bell peppers |
| 2 Tbsp | fresh oregano (coarsely chopped) |
| 2 Tbsp | extra virgin olive oil |
| 1 Tbsp | white wine vinegar |
| 1/2 tsp | salt |
| 1 tsp | honey |
| fresh ground black pepper (to taste) | |
| 2 15 ounce can | no salt added white beans (drained and rinsed) |
| 4 medium | ribs celery (diced) |
| 4 large | green onions (sliced thinly crosswise) |
Preheat the oven to 375°F.
Place one of the red peppers on a sheet of aluminum foil and roast for about 20 minutes, turning until blackened.
Remove and place in a brown paper bag.
When cool, peel and seed the pepper.
Place the roasted pepper, oregano, olive oil, vinegar, salt, and honey in a blender or mini chopper and process until smooth.
Place the white beans, celery, and green onions in a bowl.
Seed and dice the remaining red pepper. Add to the bowl with the dressing.
Fold together until well blended.
Chill well before serving.
Nutrition Facts
Serving size: about 1 cup
Servings: 4
Amount Per Serving
| Calories 284 | Calories from Fat 68 |
| % Daily Value |
| Total Fat 7g | 13% |
| Saturated Fat 1g | 5% |
| Monounsaturated Fat 5g | |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 335mg | 13% |
| Total Carbohydrates 41g | 12% |
| Dietary Fiber 10g | 37% |
| Sugars 5g | |
| Protein 14g |
| Vitamin A 43% | Vitamin C 135% |
| Calcium 17% | Iron 32% |
| Vitamin K 58 mcg | Potassium 1034 mg |
| Magnesium 100 mg | |