Summer Meals

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Cannellini bean & vegetable salad

13
Lunch & Light Meals|Vegetarian|Mediterranean
2 peopleServes
2
Prep   5 min
Cook   8 min
  • Red bell pepper, cooked, 1 pepper(s), halved and deseeded
  • Zucchini, 1 medium, thickly sliced
  • Canned cannellini beans, ¾ cup(s)
  • Green onion, 1 medium, finely chopped
  • Parsley, fresh, ½ cup(s), chopped
  • Extra virgin olive oil, 1½ tbsp(s)
  • Balsamic vinegar, 2 tbsp(s)
  • Black pepper, 1 dash(es)
  • Whole-wheat pita, 4 small pita(s) (4" dia), toasted

Method

Start by turning on the broiler to medium-high. Place the red bell pepper under it and cook for 6 to 8 minutes. It will need to be turned every 2 minutes or so to ensure it cooks evenly, and you'll know it's done once the skin is blackened and blistered in places and the flesh is soft. Halfway through cooking, add the zucchini too. It will only need 2 mintues on each side. Remove vegetables from the grill and place to one side to cool.

Once cool, slice the red pepper flesh into strips. Place in a bowl along with the zucchini, cannellini beans, green onions, and parsley.

Pour the olive oil and vinegar over the salad and toss well. Season with black pepper if desired.

Divide into two servings. Serve with pita bread, toasted and broken up into 'chips'.

TIP: You can also use a grill pan on the stove to grill the vegetables.

Nutrition facts per serve
Makes 2 serves

Food Groups

V
Vegetables
1.6
F
Fruits
0
C
Carbohydrates
2.1
PD
Protein/Dairy
1
Ft
Fats
2.2
S
Sweets
0

Nutrition Facts

Calories400
Total Fat11.9 g
- Saturated Fat1.7 g
Cholesterol0 mg
Sodium652 mg
Total Carbohydrate63.3 g
- Dietary Fiber10.5 g
- Total Sugars9.5 g
-- Added Sugars0 g
Protein15 g
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