White Bean and Roasted Red Pepper Salad with Tomato-Basil Dressing
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Category
Salad
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Cusine
American
What do you need?
How to make?
Ingredients
2 cans white beans, rinsed and drained well
2 red bell peppers, roasted on a grill, or use 1-2 cups roasted red pepper strips from a jar
1/2 cup chopped fresh basil
1/4 cup chopped fresh oregano
sea salt, fresh ground black pepper to taste
3/4 cup slow roasted tomatoes
1/4 cup frozen basil puree (or use generous 1/4 cup finely chopped fresh basil
1/4 cup white balsamic vinegar or white wine vinegar
2-3 T water
1 tsp. minced garlic
1/4 C olive oil
1 tsp. Spike Seasoning
Directions
If you’re roasting your own peppers, preheat gas or charcoal barbecue grill to high and follow instructions for how to roast red bell peppers on a barbecue grill, or use your own method for roasting peppers. While peppers are roasting, dump 2 cans white beans into a colander that’s been placed in the sink. Rinse beans until no more foam appears, then let drain well. While beans are draining, combine slow roasted tomatoes, frozen basil puree, vinegar, 2 T water, garlic, and Spike Seasoning in food processor. Puree until ingredients are well combined, then taste to see if you want to add another tablespoon of water. Remove mixing blade and use small whisk to mix olive oil into dressing. Cut roasted peppers into strips, then put drained beans and pepper strips into a plastic bowl. Mix 1/2 cup dressing into bean pepper mixture. Just before serving mix in fresh chopped basil, chopped oregano, and a bit more dressing. Season to taste with salt and fresh ground black pepper, and serve.
