White Bean Salad with Cheddar, Bacon & Walnuts
Salad
Ingredients
2 whole heads garlic
1 teaspoon extra-virgin olive oil plus 1/3 cup , divided
2 tablespoons plus 1 teaspoon cider vinegar
2 teaspoons Dijon mustard
3/4 teaspoon McCormick® Thyme Leaves
3/4 teaspoon salt
1/2 teaspoon McCormick® Black Pepper Ground
3 15-ounce cans navy or great northern beans , rinsed
4 slices bacon , cooked and crumbled
1 medium orange bell pepper finely diced
1/2 cup chopped celery
1/2 cup chopped toasted walnuts
1/2 cup chopped fresh parsley
1/2 cup shredded sharp Cheddar cheese
Description
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.
50m ACTIVE TIME
1h 30m TOTAL TIME
Directions
Preheat oven to 350°F.
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.
Squeeze the garlic cloves into a food processor or blender.
Add the remaining 1/3 cup oil, vinegar, mustard, thyme, salt and pepper.
Puree until smooth.
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.
Nutrition
NUTRITION INFORMATION (PER SERVING)
264 CALORIES
3g SATURATED FAT
9mg CHOLESTEROL
311mg SODIUM
22g CARBOHYDRATES
9g PROTEIN