Roasted Bell Pepper + White Bean Salad With Feta Cheese
This on is a personal favorite!
Ingredients
- 1 cup Dry White Beans Feel free to use canned.
- 3 Multi-Colored Bell Peppers
- 1 lb Tomatoes I use organic + heirloom.
- 3-4 cloves Garlic Thinly sliced or pressed.
- 3 tbsp Apple Cider Vinegar I get mine from Azure Standard!
- 3 tbsp EVOO I get mine from Azure Standard!
- 1/2 tsp Sea Salt
- 1/8 tsp Cayenne Pepper Optional.
- 1/2 cup Feta Cheese We sometimes use the Trader Joe's Vegan Feta - it's really good!
- 3 tbsp Parsley Chopped.
Instructions
- Fill a large pot with water, add beans and cook on a medium-low heat for 60-90 minutes until beans are soft. Drain and set aside.*I personally use dried beans, soak them with some apple cider vinegar, then sprout them for easier digest-ability. See my post on sprouted grains!
- Meanwhile, preheat the oven to 425 F. Place bell peppers on a baking sheet covered with parchment paper and roast for 40 minutes until they are soft and a bit charred on all sides.
- Remove peppers from the oven and wrap them in a piece of aluminum foil. In 15 minutes, unwrap the peppers and peel off the skin (if desired).
- Slice off the top of the bell pepper, remove the stem and seeds, then thinly slice the pepper into strips.
- Grate the tomatoes on the largest holes of a grater (or use a mandoline) over a medium bowl. Discard the skin.
- In a large bowl, combine the beans, sliced bell peppers, tomatoes, garlic, vinegar, EVOO, cayenne pepper, and salt. Mix everything nicely. Sprinkle with the feta cheese and parsley. Serve and enjoy!