Bean And Bacon Salad With Roasted Pepper Dressing Recipe

Ingredients for Bean And Bacon Salad With Roasted Pepper Dressing

• Canned Navy Beans
• 1 pound small red potatoes
• 1 cup snow peas
• 4 slices bacon
• 4 cups chopped romaine lettuce
• Red Peppers
• Olive Oil
• Balsamic Vinegar
• Sugar
• Parmesan Cheese
• Green Onions
• Salt & Freshly Ground Black Pepper

How to Make Bean And Bacon Salad With Roasted Pepper Dressing

1. Preheat oven to 400°F (200°C).
2. Rinse and drain 1 (15-ounce) can of navy beans.
3. Steam 1 pound of small red potatoes for 10 minutes, or until tender.
4. Steam 1 cup of snow peas for 5-7 minutes, or until tender-crisp.
5. While vegetables steam, cook 4 slices of bacon in a dry skillet over medium heat until crispy. Remove and crumble, setting aside on paper towels to drain.
6. While bacon cooks, halve 2 large red bell peppers, remove seeds and membranes.
7. Place pepper halves, skin-side up, on a baking sheet and roast for 20-25 minutes, or until skin blisters and blackens.
8. Remove peppers from oven, place in a bowl, and cover with plastic wrap for 10 minutes. Peel off and discard blackened skin.
9. Cool potatoes and snow peas completely.
10. In a food processor, combine roasted red peppers, 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, and salt and pepper to taste. Process until smooth.
11. In a large bowl, combine cooked navy beans, cooled potatoes, snow peas, crumbled bacon, and 4 cups of chopped romaine lettuce.
12. Toss gently to combine.
13. Drizzle with roasted red pepper dressing and toss again.
14. Garnish with 1/4 cup thinly sliced red onion (optional) and 1/4 cup crumbled feta cheese (optional).
15. Serve immediately or chill for later.