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Cannellini bean & vegetable salad
2
| Prep | 5 min | |
| Cook | 8 min |
- Red bell pepper, raw, 1 medium, halved and deseeded
- Zucchini, 1 medium, thickly sliced
- Canned cannellini beans, ¾ cup(s), drained and rinsed
- 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
Turn on the broiler to medium-high. Place the bell pepper onto a baking tray and under the broiler. Cook for 3 to 4 minutes. Remove tray and turn over the bell pepper halves. Add the zucchini to the tray and broil for a further 3 to 4 minutes, turning the zucchini after about 2 minutes. Remove vegetables once the bell pepper skin is blackened and blistered in places and the flesh is soft. Allow vegetables to cool.
Once cool, remove red pepper skin and slice the 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 toasted pita bread, broken up into 'chips'.
TIP: You can also use a grill pan on the stove to grill the vegetables.
Nutrition facts per serving
Makes 2 servings
Food Groups
|
V
|
1.7 |
|
F
|
0 |
|
C
|
2.1 |
|
PD
|
1 |
|
Ft
|
1.9 |
|
S
|
0 |
Nutrition Facts
| Calories | 402 |
| Total Fat | 12 g |
| - Saturated Fat | 1.7 g |
| Cholesterol | 0 mg |
| Sodium | 653 mg |
| Total Carbohydrate | 63 g |
| - Dietary Fiber | 11.1 g |
| - Total Sugars | 9.5 g |
| -- Added Sugars | 0 g |
| Protein | 15.1 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.