Multicolored Pepper-and-Bean Salad with Ricotta Salata and Herbs recipes

Multicolored Pepper-and-Bean Salad with Ricotta Salata and Herbs recipes
12 Ingredients
  • coarse salt
  • 1/2 pound green beans, ends trimmed
  • 1/2 pound yellow wax beans, ends trimmed
  • 3 shallots, peeled and thinly sliced into half-moons (about 3/4 cup)
  • 1/4 cup capers, rinsed and drained (optional)
  • 3 tablespoons sherry vinegar
  • 5 tablespoons extra-virgin olive oil
  • 3 pounds assorted bell peppers, quartered, seeds and ribs removed
  • ground black pepper
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh mint leaves
  • 6 to 7 ounces fresh ricotta salata cheese
Nutrition
189
9% daily value
11 servings
                                       
                                            gluten-​free
     

Fat

19% 12

Saturated

21% 4

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

5% 14

Carbs (net)

- 9

Fiber

19% 5

Sugars

- 7

Sugars, added

- 0

Protein

13% 7

Cholesterol

6% 17

Sodium

21% 497

Calcium

16% 157

Magnesium

9% 38

Potassium

9% 445

Iron

10% 2

Zinc

10% 1

Phosphorus

20% 141

Vitamin A

29% 258

Vitamin C

184% 166

Thiamin (B1)

10% 0

Riboflavin (B2)

18% 0

Niacin (B3)

10% 2

Vitamin B6

37% 0

Folate equivalent (total)

22% 86

Folate (food)

- 86

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

1% 0

Vitamin E

20% 3

Vitamin K

16% 19
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