Roasted Red Pepper & White Bean Salad #SundaySupper

Mini sweet peppers are addicting. Not only are they sweet and delicious but colorful too! Roasting these mini sweet peppers has been on my recipe to do list for quite some time. With a fresh 2 lb. bag of Pero Family Farms Mini Sweet Peppers in the fridge, I knew this Sunday Supper Event, Fourth of July Fun, was the perfect opportunity to cross those roasted mini peppers off my recipe to do list.

I equate celebrating holidays like July 4th with extreme food and fun; yep, this sweet pepper and white bean salad would be made from scratch. Taste buds in motion I was thinking how the old school Italian dressing found on the label of McCormick Crushed Red Pepper flakes would be just right. Guess what, it isn't there anymore. I did find a tasty substitution however, that dressing recipe was the bomb and I’m rather upset I never wrote down. Search their site; McCormick does supply some darn awesome salad dressing recipes.

Nevertheless, this Sunday I’ll be sharing this awesome, fresh roasted pepper and white bean salad. Join us for #SundaySupper twitter style, with a live chat from 5:30 to 6:30. Hope to see you Around the Family Table.

Roasted Sweet Pepper And White Bean Salad

Roasted Red Pepper and White Bean Salad

  • 2 cups cooked great northern beans
  • 10 - 12 roasted mini sweet peppers
  • 1 - 2 Tbsp. Olive Oil
  • 1/4 cup Vidalia sweet onion, diced
  • Salt and pepper to taste
  • 1/4 tsp. smoked paprika
  • 1 Tbsp. fresh cilantro, minced
  • 1/2 cup Pillsbury Baguette Chips or Croutons
    For the dressing:
  • 1/2 cup red wine vinegar (pomegranate infused)
  • 1/3 cup extra virgin olive oil
  • 2 tsp. garlic, minced
  • 1 1/2 tsp. salt
  • 1 tsp. McCormick® Basil Leaves
  • 1 tsp. McCormick® Ground Mustard
  • 1/2 tsp. McCormick® Red Pepper Flakes
Cooking Directions
  1. Cook a 1 lb bag of dried great northern beans according to package directions, reducing the recommended cooking time by 3o minutes, This will allow extra beans to frozen for later use and a firmness for the bean salad. We don't want mushy beans.
  2. Drain beans, allow to cool completely, and refrigerate.
  3. Lightly coat the sweet peppers with olive oil. Season with salt and fresh ground pepper. Heat the grill to high heat and grill peppers until they begin to char and sweat, turning once or twice during grilling. Remove from grill and allow to cool completely. (Roasting can also be accomplished in the oven, placing peppers under the broiler.)
  4. Remove the tops from peppers. Slice small peppers crosswise into rings. Larger peppers require cleaning. Slpit the pepper longways, remove seeds and any remaining ribs. Cut into small strips. Add peppers to chilled beans and toss gently. Sprinkle with smoked paprika, salt, and pepper, toss again. Add the cilantro, toss, and set aside.
  5. In a shaker, cruet, or jar with a tight fitting lid, combine all dressing ingredients and shake well. Pour about half the dressing over the salad, mix well.
  6. Refrigerate 2 hours or longer. A longer chilling time allows flavors to blend.

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