Best Roasted Pepper White Bean Salad Recipes

TUNA, WHITE BEAN, AND ROASTED PEPPER SALAD WITH CREAM DIJON DRESSING

Tuna, White Bean, and Roasted Pepper Salad with Cream Dijon Dressing image

Categories Salad Bean Fish Mustard Olive No-Cook Quick & Easy Lunch Buffet Mayonnaise Tuna Bell Pepper Lettuce Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 10

Ingredients

1/4 cup mayonnaise
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons Champagne vinegar or white wine vinegar
5 cups mixed baby greens
1 15-ounce can small white beans, rinsed, drained
2/3 cup chopped drained roasted red peppers from jar
1/3 cup chopped red onion
1 12-ounce can chunk light tuna
2/3 cup Kalamata olives or other brine-cured black olives, pitted, halved

Steps:

Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
Toss greens in large bowl with enough dressing to coat. Place greens in center of 4 plates. Toss beans, red peppers and onion in medium bowl with enough dressing to coat. Top greens with bean mixture, then tuna, dividing equally. Garnish with olives and serve.

ROASTED PEPPER-WHITE BEAN SALAD

Roasted Pepper-White Bean Salad image

Try a white bean salad that's great on its own or even better with grilled chicken or steak. With red, orange and yellow bell peppers, Roasted Pepper-White Bean Salad is colorful and satisfying.

Provided by My Food and Family

Categories Holiday & Special Occasion Recipes

Time 42m

Yield 8 servings

Number Of Ingredients 7

Ingredients

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

Steps:

Heat broiler.
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.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g

ROASTED PEPPER, WHITE BEAN AND ARUGULA SALAD

Roasted Pepper, White Bean and Arugula Salad image

This is such a pretty company dish. You will be sure to get raves !

Provided by Rose M. Helle @recipes4fun

Categories Lettuce Salads

Number Of Ingredients 9

Ingredients

7 ounce(s) roasted red peppers, packed in water drained
15 ounce(s) can of cannellini beans, rinsed and drained
2 tablespoon(s) water
1-1/2 tablespoon(s) extra-virgin olive oil
1 tablespoon(s) balsamic vinegar
1/2 teaspoon(s) salt
1/4 teaspoon(s) black pepper
1 cup(s) halved angel-sweet (small) tomatoes
5 ounce(s) baby arugula (about 8 cups)

Steps:

Drain the peppers and make sure sliced into thin strips.
Stir together the water, oil, vinegar, salt and pepper in a large bowl.
Add beans, tomatoes, and roasted peppers and toss to combine. Add arugula and toss to coat.
Top individual salad portions with a dusting of Parmesan cheese.

WHITE BEAN, ROASTED PEPPER & ARUGULA SALAD | RECIPES | WW USA

White bean, roasted pepper & arugula salad | Recipes | WW USA image

Enjoy a tasty and delicious meal with your loved ones. Learn how to make White bean, roasted pepper & arugula salad & see the Smartpoints value of this great recipe.

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

1.5 Tbsp Olive oil
1 Tbsp Balsamic vinegar
0.5 tsp Table salt
0.25 tsp Black pepper freshly ground
15 oz Canned cannellini beans rinsed and drained
1 cup(s) Grape tomatoes halved
7 oz Roasted red peppers (packed in water) drained and thinly sliced
5 oz Arugula baby leaves (about 8 loosely packed cups)
1 oz Grated Parmesan cheese or shaved Parmesan cheese

Steps:

In large bowl, whisk 2 tbsp water, oil, vinegar, salt, and black pepper. Add beans, tomatoes, and roasted peppers and toss to combine. Add arugula and toss until coated. Divide salad among 4 plates. Top with cheese.
Serving size: 2 cups