Roasted Red Pepper Bean Salad

by Leanne Vogel, Holistic Nutritionist and Wellness Expert, Healthful Pursuit

Gluten-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free

A saucy bean salad made with roasted red pepper puree and served up in endive leaves. Bulk up this meal by placing over a bed of sautéed greens, a mixed vegetable salad, or use as a filling for a hearty lunch wrap.

Serves: 4 servings

Ingredient

Roasted Red Pepper Sauce:

2 red bell peppers
4 garlic cloves
1 tablespoon fresh chopped ginger
1 leek, sliced
1 tablespoon fennel seeds
1 teaspoon extra-virgin olive oil
Juice from 1 lemon
2 tablespoons extra-virgin olive oil
¼ teaspoon sea salt
⅛ to ¼ teaspoon cayenne

Salad:

2 cups cooked black turtle beans
2 cups cooked navy beans
1 yellow bell pepper, diced
¼ cup fresh flat leaf parsley
Leaves from 4 endives
100 grams Happy Days Goat Milk Feta Cheese Crumbles

Instructions

Preheat oven to 400F.

Place red bell pepper, garlic cloves, ginger, leek and fennel seeds on a medium-sized cookie sheet. Top with 1 teaspoon extra-virgin olive oil and stir to coat.