Roasted Pepper-White Bean Salad

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.


Total Time: 42 Min(s)

Prep Time: 10 Min(s)

Servings: 8

What You Need

  • 3 mixed bell peppers (orange, red, yellow) 
  • 1 can (15.5 oz.) cannellini beans, rinsed 
  • 1 can (14 oz.) quartered artichoke hearts, rinsed 
  • 1/2 cup Italian vinaigrette  
  • 1/2 cup pitted Kalamata olives, cut in half 
  • 4 oz. (1/2 of 8-oz. pkg.) KRAFT Mozzarella Cheese, cubed 
  • 2 Tbsp. chopped fresh basil 

Let’s Make It

  1. Heat broiler to HIGH. 
  2. Cut peppers lengthwise in half. Remove and discard membranes and seeds.  Place pepper halves, cut sides down, on foil-covered baking sheet.  
  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.   
  4. Remove and discard skins from peppers. Cut peppers into thin strips; place in medium bowl. 
  5. Add remaining ingredients; mix lightly.  

Nutrition info

(Per Serving) 150 calories, 8g total fat, 2g saturated fat, 0g trans fat, 10mg cholesterol, 620mg sodium, 14g carbohydrate, 3g dietary fiber, 3g sugars, 7g protein, 0%DV vitamin D, 2%DV calcium, 4%DV iron, 0%DV potassium.

*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.