Roasted Pepper-White Bean Salad

Red 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
  • 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 sun dried tomato vinaigrette dressing

Let’s Make It

  1. Heat broiler.
  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.

Kitchen Tips


Serving Suggestion
Serve with grilled chicken or steak.


Nutrition Bonus
High in vitamin C, the mild canned cannellini beans team up with the crisp fresh vegetables to flavor this colorful and satisfying vegetable salad.

Nutrition Facts
servings per container
Serving size

Amount per serving
Calories 150
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 10mg 4%
Sodium 620mg 27%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 10%
Total Sugars 3g
Includes 0g Added Sugars 0%
Protein 7g

Vitamin D 0mcg 0%
Calcium 25mg 2%
Iron .7mg 4%
Potassium 0mg 0%

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.