Easy Roasted Pepper White Bean Salad
A fresh, protein-rich salad featuring creamy cannellini beans, roasted red peppers, and a bright citrus-herb dressing. Perfectly light yet satisfying, this easy, make-ahead dish is ideal for lunches, dinners, or picnic sides.
Equipment
- 1 large mixing bowl
- 1 measuring cup
- 1 tablespoon and 1 teaspoon measuring spoons
- 1 small knife
- 1 cutting board
- Citrus juicer (optional)
- Spoon for mixing
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped capers
- Zest of ½ an orange
- Juice of ½ an orange
- Juice of ½ a lemon
- 1½ cups cooked cannellini beans about 1 can, rinsed and drained; low-sodium recommended
- 1 cup roasted red peppers sliced (3–4 whole peppers)
- ¼ cup chopped fresh herbs parsley, basil, chives
- ½ cup red onion small dice
- 1 clove garlic minced
- Salt to taste
Instructions
- Prepare the Citrus Dressing: Start by creating the bright, zesty dressing that will infuse the salad with flavor. In a small bowl, combine the zest of half an orange with the juice from half an orange and half a lemon. Whisk them together until the juices are well-blended with the aromatic zest. Slowly drizzle in the extra-virgin olive oil while whisking continuously, creating a silky, emulsified mixture. Add the finely chopped capers and minced garlic, stirring to distribute them evenly throughout the dressing. Taste and adjust the seasoning with a pinch of salt if needed, remembering that capers are naturally salty, so balance carefully.
- Prepare the Beans: Next, handle the protein-rich base of your salad. If using canned cannellini beans, drain them in a colander and rinse thoroughly under cool running water to remove excess sodium. If using home-cooked beans, ensure they are fully cooked but still hold their shape. Place the beans in a large mixing bowl. This step is important to ensure the beans are clean, soft, and ready to absorb the dressing’s vibrant flavors.
- Slice the Roasted Red Peppers: Take your roasted red peppers—either store-bought or homemade—and slice them into medium-thin strips, approximately ½-inch wide. Ensure the pieces are uniform in size so each bite of salad gets an even combination of bean and pepper. Add the sliced peppers directly to the bowl with the beans. These sweet, smoky peppers provide color, natural sweetness, and a delightful contrast to the creamy beans.
- Chop Fresh Herbs: Fresh herbs bring brightness and herbal complexity to the salad. Using a sharp knife, chop parsley, basil, and chives into small, uniform pieces. Measure out ¼ cup of the chopped herb mix and sprinkle it over the beans and peppers in the bowl. The herbs will infuse the salad with fragrant notes and lift the overall flavor, making each bite fresh and vibrant.
- Dice the Red Onion: Finely dice ½ cup of red onion. Aim for small, evenly sized pieces to ensure their sharp, tangy flavor melds seamlessly with the beans and peppers without overpowering the salad. Gently fold the diced onion into the bowl, distributing it evenly throughout. The onion adds a subtle crunch and pungent balance to the creamy beans and sweet roasted peppers.
- Combine Salad with Dressing: Pour the prepared citrus-caper dressing over the beans, roasted peppers, onions, and herbs in the mixing bowl. Using a large spoon or spatula, gently toss all ingredients together until every bean and pepper slice is lightly coated. Take care not to mash the beans—gentle folding preserves their texture while allowing the dressing to penetrate and flavor each component. Taste the salad at this stage and adjust the salt if necessary.
- Chill and Marinate: Transfer the salad to the refrigerator and allow it to chill for at least 30 minutes. This step is crucial: it lets the citrus juices soak into the beans and meld with the herbs, creating a balanced, harmonious flavor profile. During this resting period, the salad becomes more vibrant, with each ingredient complementing the others beautifully.
- Final Taste and Serve: Before serving, give the salad a gentle stir to redistribute any dressing that has settled at the bottom. Taste once more and adjust seasoning if needed. Serve the salad chilled or at room temperature, either on its own, alongside a main course, or as part of a larger meal spread. Each serving delivers a combination of plant-based protein, fiber, healthy fats, and fresh, zesty flavors that make this salad both nourishing and satisfying.
Notes
- For the best flavor, allow the salad to rest for at least 30 minutes in the refrigerator before serving. This resting time allows the citrus and herbs to fully penetrate the beans, creating a harmonious, well-rounded taste.
- Low-sodium canned beans or home-cooked beans are recommended to control salt levels and keep the salad heart-healthy.
- Fresh herbs are crucial—they add brightness and fragrance. If possible, use a mix of parsley, basil, and chives rather than just one.
- The salad is very forgiving. Even if the roasted peppers tear slightly or the beans are slightly soft, the flavors will still meld beautifully.
- This salad is naturally light, low in saturated fat, high in plant-based protein, and rich in fiber, making it ideal for a healthy lifestyle.