White Bean and Roasted Red Pepper Salad Recipe with Roasted Tomato-Basil Dressing
The roasted red peppers added a lot of flavor to this salad, but it was the double basil (as a dressing ingredient and chopped basil in the salad) that makes this a good candidate for Weekend Herb Blogging. I used a lot of basil since I have plenty in my garden, but if you have to buy basil, you can get by with less. Basil is definitely one of my favorite herbs, and something I’ve been growing from seeds for many years. Wikipedia on basil says it’s a perennial in warmer climates, but Utah basil is definitely grown as an annual. There are many types of basil, and it’s one of the world’s most popular herbs, used in many cuisines around the world. The distinctive flavor of basil will disappear with long cooking time, so it should either be used fresh, or added during the last few minutes of cooking. Weekend Herb Blogging #142 is being hosted by Archana’s Kitchen. If you’d like to participate, here’s where to send your entry and the rules for Weekend Herb Blogging.
2 cans (15 oz.) 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 (optional)
sea salt, fresh ground black pepper to taste
3/4 cup slow roasted tomatoes (or use 1 can Muir Glen Fire Roasted Organic Tomatoes, very well drained (save the liquid and use to replace water in the dressing)
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 (or tomato liquid if using canned tomatoes)
1 tsp. minced garlic
1/4 C olive oil
1 tsp. Spike Seasoning (if you don’t have Spike I would use some other type of season salt)
While beans are draining, combine tomatoes, 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. (If making ahead, use a bowl with a lid.) Mix 1/2 cup dressing into bean pepper mixture. (If making ahead, refrigerate at this point.)
Just before serving mix in fresh chopped basil, chopped oregano, and a bit more dressing. (You will not need all the dressing. See below for ideas for using it.) Season to taste with salt and fresh ground black pepper, and serve.
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South Beach Suggestions:
This recipe is a perfect low-glycemic salad for any phase of the South Beach Diet. Serve it as a side dish with something like Carol’s Completely Fabulous Grilled Tri-Tip or Grilled Chicken with Lemon, Capers, and Oregano. It could also be a main dish, served with something like Cucumber and Yogurt Salad Recipe with Feta and Dill.
More Bean Salads to Try:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Cucumber and Tomato Salad with Marinated Garbanzo Beans
Tomato and Garbanzo Salad
Garbanzo, Tomato, And Cilantro Salad with Lime and Chile Dressing
Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro
Black Bean and Pepper Salad with Cilantro and Lime
Shell Bean Salad from What Did You Eat
Avocado Halves Filled with Cannellini Bean Salad from Lucullian Delights
Yellow Rice and Black Bean Salad from Canela & Comino
Calypso Bean Salad from Weekly Dish
Warm Chicken and White Bean Salad from I Think I Have a Recipe for That
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