Diabetes Forecast

Cannellini Bean Salad With Roasted Vegetables

Per Serving

Cannellini Bean Salad With Roasted Vegetables

Makes: 6
Serving Size: 1 cup
Calories 145
Fat 7 g
Saturated Fat 1 g
Carbohydrate 16 g
Fiber 5 g
Sugars 4 g
Cholesterol 0 mg
Sodium 165 mg
Potassium 510 mg
Protein 5 g
Phosphorus 95 mg
Choices: Starch 0.5, Vegetable 2, Fat 1.5
  • Makes: 6
  • Serving Size: 1 cup
  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes


1 red bell pepper, cored, seeded, and cut into 1-inch squares
1 yellow bell pepper, cored, seeded, and cut into 1-inch squares
1 lb. cherry or grape tomatoes, halved
3 garlic cloves, minced
3 Tbsp. olive oil, divided
1 Tbsp. coarsely chopped fresh oregano
1/4 tsp. crushed red pepper flakes
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 Tbsp. red wine vinegar
1 1/2 tsp. coarse Dijon mustard
1 can (15 oz) cannellini beans, drained and rinsed
2 cups (about 2 oz.) fresh baby spinach or arugula


  1. Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or foil coated with nonstick cooking spray.
  2. In a large bowl, combine the red and yellow peppers, cherry tomatoes, garlic, 1 Tbsp. of the olive oil, oregano, red pepper flakes, salt, and black pepper.
  3. Spread the vegetables in a single layer on the baking sheet. Roast the vegetables for 15 to 20 minutes, until they blister. Remove the vegetables from the baking sheet and transfer them to a large salad bowl.
  4. For the dressing, whisk the red wine vinegar and mustard in a small bowl. Slowly add the remaining 2 Tbsp. of olive oil, whisking constantly until emulsified. Set aside.
  5. To serve immediately, add the beans, spinach, and dressing to the roasted vegetables. Toss and serve. To pack, add the beans and spinach to the roasted vegetables and place in an airtight container. Pack the dressing separately and mix it with the vegetables just before serving.

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