White Bean-Roasted Red Pepper Salad

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This salad really couldn’t be simpler, and it’s just the thing I’ve been craving lately:  I used a basic vinaigrette to dress white beans, roasted red bell pepper, and a bit of red onion.  There’s a sprinkling of parsley, mostly for color, but of course for flavor too, but the real ingredient that makes this salad’s flavor pop is a touch of garlic.  Garlic and white beans is a combo you really can’t go wrong with…just be sure you don’t go overboard!  (It is raw, after all.  :) )  Use a small clove and be sure to grate it on a microplane so you won’t have large chunks of garlic in your salad.

Just a heads-up, this salad is perfect picnic food since it’s dairy-free.  (After all, Memorial Day will be here in less than a month!  ;) )

White Bean-Roasted Red Pepper Salad

Serves 4 as a side dish or 2 for lunch on top of a bed of salad greens

1 1/2 tablespoons olive oil

1 1/2 teaspoons apple cider vinegar

1 teaspoon honey

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon black pepper

1 small clove garlic, grated on a microplane

1 (16 oz) can cannellini beans, rinsed and drained

1 roasted red bell pepper, chopped (homemade or store-bought)

1/4 small red onion, thinly sliced

3 tablespoons minced fresh parsley

Whisk together the olive oil, vinegar, honey, mustard, salt, pepper, and garlic in a medium bowl.  Stir in all remaining ingredients; refrigerate until serving.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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