Beans, Tomato And Pepper Salad
A vibrant, spicy bean and vegetable salad blending roasted cherry tomatoes and peppers with fresh parsley, perfect for a flavorful, healthy side or light main dish.
Ingredients
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, toss cherry tomatoes, sliced yellow pepper, Mrs. Dash Extra Spicy Seasoning Blend, and 1 tablespoon of olive oil.
- Spread the seasoned vegetables on a baking sheet and roast for 25 minutes.
- Drain the beans and add them to a salad bowl.
- Add the roasted vegetables and chopped parsley to the beans.
- Drizzle with the remaining olive oil and toss to combine.
Tips & Substitutions
For added flavor, consider substituting the olive oil with avocado oil for a richer taste. You can also experiment with different beans like black beans or chickpeas for a unique twist. If you prefer a spicier kick, add a pinch of cayenne pepper. This salad is versatile, similar to Herbed Bean Salad, making it perfect for using up leftover vegetables.
Serving Suggestions
This salad is great served warm or chilled and pairs beautifully with grilled chicken or fish for a complete meal. For a lighter option, enjoy it alongside some Health Rusks(Sunnhets Kjeks) or as part of a Mediterranean platter. It also makes a refreshing side dish for picnics or barbecues.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. To reheat, spread the salad in a single layer on a baking sheet and warm it in the oven at 350 degrees Fahrenheit for 10-15 minutes. This will help maintain the texture of the roasted vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Beans, Tomato And Pepper Salad contains roughly 233 calories, with 10g protein, 17g carbohydrates, and 16g fat. It is an excellent source of vitamin C (94% of the Daily Value), iron (79% of the Daily Value), and dietary fiber (37% of the Daily Value), and a good source of protein. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the roasted vegetables and beans in advance. Combine them just before serving to maintain freshness. The flavors will meld beautifully if allowed to sit for a few hours, making it a great option for meal prep.
What other vegetables can I add?
Feel free to add other roasted vegetables such as zucchini, red onion, or bell peppers. You can also toss in fresh greens like spinach or arugula for added nutrients and color. This flexibility makes it a fantastic addition to various dishes.
Is this salad suitable for vegan diets?
Absolutely! This recipe is entirely plant-based, making it perfect for vegan diets. All the ingredients are derived from plants, ensuring a healthy and flavorful option that fits into vegan meal plans.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).