Roasted Pepper White Bean Salad Recipes

ROASTED RED-PEPPER SALAD WITH ANCHOVY WHITE BEANS

Steps:

• Char bell peppers over the flames of a gas burner, turning with tongs until blackened and blistered, about 10 minutes. (Alternatively, broil them 2 or 3 inches from heat source.) Transfer peppers to a bowl, cover with a plate, and let stand until cool. Scrape off skins with a paring knife and wipe flesh clean with a paper towel. Keeping stems intact, cut peppers in half lengthwise, then remove and discard seeds. Arrange on a platter and season with salt and pepper.
• Whisk together anchovies, garlic, vinegar, oil, and parsley in a medium bowl. Add beans and toss to coat. Season with salt and pepper. Spoon over peppers and top with Parmesan and greens.

ROASTED PEPPER-WHITE BEAN SALAD

Steps:

• Heat broiler.
• Cut peppers lengthwise in half. Remove and discard membranes and seeds. Place pepper halves, cut sides down, on foil-covered baking sheet.
• Broil, 4 inches from heat, 15 to 17 min. or until skins are charred. Remove from broiler. Wrap with foil. Let stand 15 min., removing foil after 10 min.
• Remove and discard skins from peppers. Cut peppers into thin strips; place in medium bowl.
• Add remaining ingredients; mix lightly.

CANNELLINI BEAN SALAD WITH ROASTED PEPPERS

Steps:

• Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.

WHITE BEAN AND ROASTED POTATO SALAD WITH ROSEMARY

Steps:

• Put the beans in a bowl or pot, cover with water by 2 inches and add 1 1/2 tablespoons salt. Let soak 4 to 12 hours. Drain before using.
• Put the soaked beans in a pot, cover with water by 2 inches and add 1/2 teaspoon salt, 1 bay leaf, the smashed garlic clove and 2 tablespoons oil. Bring to a boil, then simmer until tender, about 40 to 75 minutes, stirring occasionally. Season with more salt if needed.
• Meanwhile, prepare the potatoes: Heat oven to 425 degrees. On a rimmed baking sheet, toss potatoes with 2 tablespoons oil, the remaining 1/2 teaspoon salt and the pepper and arrange in a single layer. Top with remaining bay leaf. Roast for 15 minutes, flip potatoes, then roast until golden and very tender, another 15 to 25 minutes.
• While potatoes roast, make the dressing: In a blender, combine anchovies, garlic, vinegar and a large pinch of salt; blend until smooth, then blend in oil. Taste and add more salt or vinegar, or both, if needed. Transfer to a large bowl, stir in lemon zest, rosemary and chile flakes.
• In a separate large bowl, toss greens with remaining 2 tablespoons oil, the lemon juice and a large pinch of salt. Arrange on a large serving platter.
• Toss the warm potatoes and beans into the bowl with the dressing and mix well. Taste and add more salt if necessary, and vinegar. Arrange on top of greens and serve.

CREAMY WHITE BEAN DIP WITH CHARRED PEPPERS

Steps:

• To make the bean dip: Combine the beans, lemon rind, garlic cloves, chiles and 1 teaspoon kosher salt in a 3- to 4-quart pot and add enough water to cover the beans by about 2 inches. Bring to a boil, lower to a simmer, cover and simmer for 1 1/2 to 2 hours, or until the beans are very tender. Discard the lemon rind and chile pepper and drain.
• Combine the beans, garlic and lemon juice in a food processor. Season with a couple pinches of kosher salt and black pepper. Puree until smooth, 2 to 3 minutes. While the motor is running, drizzle in the olive oil. Adjust the seasoning with kosher salt and black pepper, as needed. Reserve in the refrigerator.
• To serve, schmear some white bean dip on a plate. Pile on the Charred Baby Bell Peppers, squeeze on some of the charred lemon and drizzle with extra-virgin olive oil. Season with black pepper and garnish with a sprinkle of flakey salt.
• Heat a 12-inch cast-iron skillet over high heat until smoking. Add the olive oil and swirl it around to coat. When the oil is hot and shimmery, add the peppers and cook, tossing occasionally, for 3 to 4 minutes. Place the lemon cut-side down in the skillet and char simultaneously until deeply browned.

ROASTED VEGGIE AND WHITE BEAN SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220˚C).
• In a large bowl, add the white onion, red wine vinegar, lemon juice, lemon zest, and mustard. Season with salt and pepper, and stir to combine.
• In a large bowl, toss together 3 tablespoons of the olive oil, broccoli, fennel, garlic, and red pepper flakes.
• Spread the broccoli onto a large baking sheet and season with salt and pepper.
• Bake, tossing the vegetables occasionally, until tender and golden, 25 to 30 minutes.
• Remove the garlic from the baking sheet, and finely chop. Add the minced garlic to the onion mixture.
• Whisking constantly, slowly add the remaining ¼ cup (60 ML) of the olive oil to the onion mixture until an emulsified dressing forms. Whisk in the fennel fronds.
• Add the beans and roasted vegetables, and toss to combine. Season with salt and pepper to taste. Top with the chopped eggs and serve.
• Enjoy!

TUNA, WHITE BEAN AND ROASTED PEPPER SALAD WITH CREAMY DIJON DRES

Steps:

• Whisk first 4 ingredients in a small bowl. Season dressing with salt and pepper.
• Toss greens in a large bowl with enough dressing to coat. Divide greens among plates. Toss beans, red peppers, and onion in a medium bowl with enough dressing to coat. Top greens with bean mixture, then tuna, dividing equally. Garnish with olives.

WHITE BEAN SALAD WITH ROASTED CAULIFLOWER

Steps:

• Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
• Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
• Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.

ROASTED PEPPER AND WHITE BEAN SPREAD

Steps:

• Purée all ingredients in a food processor until smooth.

ROASTED PEPPERS AND BEAN SALAD AMANDINE

Steps:

• Preheat the broiler and place the whole peppers on a lightly greased tray close to the heat source until the skins are black and blistered. You can also char your peppers over a gas burner for the same result. Either way, once they are blacked and skin is charred, place directly into a heat proof bowl and cover tightly with either aluminum foil or plastic wrap. Let the peppers sweat until they are cool enough to handle. Remove aluminum foil or plastic wrap.
• Carefully peel off the blackened skin, discarding the skins. Remove core and seeds from peppers. Slice lengthwise into thin, even-sized strips. Set aside.
• Wash and rinse beans under cold water. Remove tops from the beans (if you desire your beans to be same size, cut them to resemble each other. I only remove tops as having them the same size is not a priority for me). Bring a pot of salted water to a boil and cook the beans for 2 minutes or until crisp tender to desired doneness (being careful not to overcook).
• Drain and cool quickly by refreshing the beans under very cold water or in a bowl of ice and water. When cool, drain again. (I sometimes don't follow the cooling process as I feel it can sometimes wash the flavor away. But, if I need the cooking process to stop (because I may have overcooked them slightly), I do place them in cold water with ice cubes.
• Thinly slice the onion and place in a large bowl. Add the beans and peppers.
• To make the dressing, place the vinegar in a small bowl and add the oil in a thin stream, whisking constantly. Add the tarragon and cumin, and season to taste with salt and pepper.
• Pour the vinaigrette onto the vegetables and toss to coat. Arrange decoratively on a platter and sprinkle with the sliced toasted almonds.
• NOTE: If you can't find both yellow wax beans or yellow bell peppers in your market, you can use all green beans or all red bell peppers as I normally do. The colors are even more beautiful when you can find all the colors noted.

TUNA, WHITE BEAN, AND ROASTED PEPPER SALAD WITH CREAM DIJON DRESSING

Steps:

• Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
• Toss greens in large bowl with enough dressing to coat. Place greens in center of 4 plates. Toss beans, red peppers and onion in medium bowl with enough dressing to coat. Top greens with bean mixture, then tuna, dividing equally. Garnish with olives and serve.