Directions:
- Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes.
- Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 76.07 Kcal (318 kJ) | ||
| Calories from fat | 53.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.96g | 9% | |
|---|---|---|---|
| Cholesterol | 0.45mg | 0% | |
| Sodium | 119.48mg | 5% | |
| Potassium | 156.17mg | 3% | |
| Total Carbs | 4.4g | 1% | |
| Sugars | 2.19g | 9% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 0.82g | 2% | |
| Vitamin C | 43.8mg | 73% | |
| Iron | 0.3mg | 2% | |
| Calcium | 12.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 92.43 Kcal (387 kJ) | ||
| Calories from fat | 65.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.24g | 9% | |
|---|---|---|---|
| Cholesterol | 0.55mg | 0% | |
| Sodium | 145.18mg | 5% | |
| Potassium | 189.77mg | 3% | |
| Total Carbs | 5.34g | 1% | |
| Sugars | 2.66g | 9% | |
| Dietary Fiber | 1.4g | 5% | |
| Protein | 1g | 2% | |
| Vitamin C | 53.3mg | 73% | |
| Iron | 0.3mg | 2% | |
| Calcium | 14.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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