Tomato Salad with White Beans and Roasted Peppers
I think I’ve created my favorite salad in the world. That sounds a bit dramatic, but I’m not even exaggerating. The combination of flavors and textures in this white bean salad is just wow.
Here’s what I love about this recipe:
1. Oven-roasted peppers (probably my favorite item)
2. Apple cider dressing with nutritional yeast, capers and paprika (one of my favourites to date…)
3. A LOT of dill!
4. The salty side of feta (dairy-free)
5. Crouton crumbs (a must in this salad)
I don’t know what you’re waiting for to try it out! 😉
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- Servings: 4
- Preparation time: 20 minutes
- Cooking time: 20 minutes
Ingredients
Roasted Peppers
- 3 peppers, thinly sliced
- 1 teaspoon (5 ml) paprika
- 1/2 teaspoon (2.5 ml) smoked paprika
- 1/2 teaspoon (2.5 ml) salt
2 tsp. tablespoons (30 ml) vegetable oil
Apple Cider Dressing
- 1/4 cup (60 ml) apple cider vinegar
- 1/4 cup (60 ml) olive oil
- 1 tablespoon (15 ml) nutritional yeast
- 1 teaspoon (5 ml) paprika
- 1 tablespoon (15 ml) chopped capers
- 2 teaspoons (10 ml) maple syrup
- 1 clove garlic, minced
- 3/4 teaspoon (3.75 ml) salt
- Pepper, to taste
Tomato salad
- 1 can 540 ml white beans, well rinsed and drained
- 3 cups (750 g) diced tomatoes
- 1/2 cup (20 g) coarsely chopped fresh dill
- Pan-fried croutons(see recipe here)
- 1/3 cup (40 g) dairy-free feta cheese
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Preparation
Roasted Peppers
- Preheat oven to 350°F and place rack in center. Line a baking sheet with parchment paper.
- Place peppers on baking sheet and toss with remaining ingredients. Bake for 20 to 25 minutes, or until peppers are cooked through.
Apple Cider Dressing
- In a small bowl, combine all dressing ingredients.
Tomato salad
- In a large bowl, combine all the salad ingredients with the roasted peppers and dressing.
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