Roasted Pepper, White Bean and Goat Cheese Salad

Roasted Pepper, White Bean and Goat Cheese Salad
Portion size: 4 Roasted garlic brings a lovely creaminess and subtle sweetness to this salad's bright vinaigrette.
  • 4 cloves garlic, (unpeeled)
  • 3 sweet red peppers
  • 1 can (19 oz/540 mL) navy beans or white kidney beans, drained and rinsed
  • ¼ cup (60 mL) extra-virgin olive oil
  • 4 tsp (18 mL) lemon juice
  • 2 tsp (10 mL) chopped fresh thyme
  • 2 tsp (10 mL) white wine vinegar
  • ½ tsp (2 mL) Dijon mustard
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) pepper
  • ½ cup (125 mL) crumbled soft goat cheese
  1. Wrap garlic in foil; place on lined baking sheet along with red peppers. Roast in 425°F (220°C) oven, turning peppers occasionally, until skins are blistered, about 25 minutes for garlic, 35 minutes for peppers.
  2. Transfer peppers to bowl; cover with plastic wrap and let stand for 15 minutes. Peel, seed and chop; transfer to clean bowl. Add beans.
  3. Let garlic cool enough to handle; squeeze into small bowl. Whisk in oil, lemon juice, thyme, vinegar, mustard, salt and pepper until smooth. Pour over red pepper mixture, tossing to coat. Sprinkle with goat cheese.
  4. Source : Canadian Living Magazine: September 2011
  5. From Canadian Living


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