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Cannellini bean & vegetable salad
2
| Prep | 5 min | |
| Cook | 8 min |
- Red bell pepper, 1 medium, 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
|
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.