White Bean Salad with Cheddar, Bacon & Walnuts

White Bean Salad with Cheddar, Bacon & Walnuts

0 Reviews
From: EatingWell Magazine, May/June 2015

Roasted garlic adds rich flavor to the dressing, and red bell pepper adds color in this healthy bean salad recipe. Serve at your next potluck or as a savory side to grilled chicken, steak or salmon.

Ingredients 10 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 whole heads garlic
  • 1 teaspoon extra-virgin olive oil plus ⅓ cup, divided
  • 2 tablespoons plus 1 teaspoon cider vinegar
  • 2 teaspoons Dijon mustard
  • ¾ teaspoon chopped fresh thyme or ¼ teaspoon dried
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 3 15-ounce cans navy or great northern beans (see Tip), rinsed
  • 4 slices bacon, cooked and crumbled
  • 1 medium orange bell pepper, finely diced
  • ½ cup chopped celery
  • ½ cup chopped toasted walnuts
  • ½ cup chopped fresh parsley
  • ½ cup shredded sharp Cheddar cheese

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350°F.
  2. Remove excess papery skin from garlic heads without separating the cloves. Slice the tips off, exposing the cloves. Place the heads on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Roast until the garlic is very soft and starting to brown, 55 to 65 minutes. Carefully unwrap and let cool for 10 minutes.
  3. Squeeze the garlic cloves into a food processor or blender. Add the remaining ⅓ cup oil, vinegar, mustard, thyme, salt and pepper. Puree until smooth.
  4. Combine beans, bacon, bell pepper, celery, walnuts and parsley in a large bowl. Add the dressing and toss to coat. Add cheese and gently stir to combine. Serve at room temperature or cold.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day.
  • Try homemade beans instead of canned. Start with 1 pound of any type of dry beans and rinse well. Place in a large bowl and cover with 2 inches of cold water. Let soak at least 8 hours or overnight. (If you're in a hurry, put the beans in a pot and cover with 2 inches of water; bring to boil, boil for 2 minutes. Remove from heat and let stand, covered, for 1 hour.) Drain the beans, transfer to a large pot and cover with 3 inches cold water. Bring to a boil, skimming off any foam. Reduce heat to a gentle simmer; cook, stirring occasionally, until the beans are tender, 30 minutes to 2 hours. (Cooking time varies depending on the type and age of the bean; start checking tenderness at 30 minutes.) Wait until the beans are almost tender to add salt; adding it too early can prevent beans from softening. (Use about 1 teaspoon salt per pound of beans.) Refrigerate beans in their cooking liquid for up to 1 week or freeze for up to 3 months. One pound dry beans makes 5 to 6 cups

Nutrition information

  • Serving size: about ⅔ cup
  • Per serving: 264 calories; 16 g fat(3 g sat); 8 g fiber; 22 g carbohydrates; 9 g protein; 17 mcg folate; 9 mg cholesterol; 2 g sugars; 0 g added sugars; 362 IU vitamin A; 28 mg vitamin C; 64 mg calcium; 1 mg iron; 312 mg sodium; 132 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 lean meat, 2½ fat

Reviews 0