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Roasted Pepper-White Bean Salad
Roasted Pepper-White Bean Salad

Roasted Pepper-White Bean Salad

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Cook Minutes 42 Min
Prep : 10 Min Cook: 32 Min
Try a white bean salad that's great on its own or even better with grilled meat or seafood. Our Roasted Pepper-White Bean Salad is a colourful side dish that's packed with flavour.
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 mixed peppers (orange, red, yellow)
1 can (19 fl oz/540 mL) white kidney beans, rinsed
1 can (14 fl oz/398 mL) artichoke hearts, rinsed, quartered
1/2 cup pitted Kalamata olives, cut in half
2 Tbsp. chopped fresh basil
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Step 1
Heat broiler.
Step 2
Cut peppers lengthwise in half. Remove and discard membranes and seeds. Place pepper halves, cut sides down, on foil-covered baking sheet.
Step 3
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.
Step 4
Remove and discard skins from peppers. Cut peppers into thin strips; place in medium bowl.
Step 5
Add remaining ingredients; mix lightly.
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Serving Suggestion
Serve with grilled chicken, steak or shrimp skewers along with a crisp green salad tossed with your favourite Kraft Dressing.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
170
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 2.5 g
13 %
Cholesterol 10 mg
Sodium 640 mg
27 %
Carbohydrate 15 g
Fibre 4 g
Sugars 2 g
Protein 8 g
Vitamin A
10 %
Vitamin C
35 %
Calcium
2 %
Iron
6 %
Servings
8 servings, 1/8 recipe each
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.
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