Roasted Vegetable and Kidney Bean Salad

Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes
Roasted Vegetable and Kidney Bean Salad


Dressing Salad Ingredients
  • 15 ounces Eden Kidney Beans, rinsed and drained
  • 1 medium red bell pepper, sliced into thick wedges
  • 1 cup button mushrooms, stems removed and quartered
  • 1 medium zucchini, sliced into thick half-moons
  • 1 medium yellow summer squash, sliced in thin quarter moons
  • 1 medium red onion, sliced into 1/4 inch thick rounds
  • 4 cloves garlic, peeled and quartered
  • 2 tsp Eden Shoyu Soy Sauce
  • 1 Tbsp Eden Extra Virgin Olive Oil
  • 1/2 tsp Eden Black Pepper


Mix the dressing ingredients together and pour over the kidney beans in a bowl. Toss and set aside while you roast the vegetables.

Toss the vegetables together with 1 tablespoon of olive oil, black pepper and 2 teaspoons of shoyu soy sauce. Place the vegetables on a baking sheet and broil for 10 to 12 minutes, turning occasionally to evenly roast and prevent burning. Remove and toss the roasted vegetables in with the beans and dressing. Serve warm, room temperature or chilled. This salad is also nice tossed in with cooked Eden Pasta.

Nutritional Information

Per serving - 224 calories, 11 g fat (42% calories from fat), 8 g protein, 25 g carbohydrate, 9 g fiber, 0 mg cholesterol, 252 mg sodium

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