Try a white bean salad that's great on its own or even better with grilled chicken or steak. Roasted Pepper-White Bean Salad is colorful and satisfying.
What You Need
Original recipe yields 8 servings
3 mixed bell peppers (orange, red, yellow)
1 can (15.5 oz.) cannellini beans, rinsed
1 can (14 oz.) quartered artichoke hearts, rinsed
4 oz. (1/2 of 8-oz. pkg.) KRAFT Mozzarella Cheese, cubed
1/2 cup pitted Kalamata olives, cut in half
2 Tbsp. chopped fresh basil
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
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Let's Make It
Cut peppers lengthwise in half. Remove and discard membranes and seeds. Place pepper halves, cut sides down, on foil-covered baking sheet.
Broil, 4 inches from heat, 15 to 17 min. or until skins are charred. Remove from broiler. Wrap with foil. Let stand 15 min., removing foil after 10 min.
Remove and discard skins from peppers. Cut peppers into thin strips; place in medium bowl.
Add remaining ingredients; mix lightly.
Serve with grilled chicken or steak.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.