White Bean-Roasted Red Pepper Salad

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White Bean-Roasted Red Pepper Salad

This salad really couldn’t be simpler, and it’s just the thing I’ve been craving lately.

White Bean-Roasted Red Pepper Salad 2

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 a bit of flavor too. 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, White Bean-Roasted Red Pepper Salad is perfect picnic food since it’s dairy-free. (After all, Memorial Day will be here in less than a month!) It’s great for any party though, and looks really cute portioned out little glasses for individual servings.

White Bean-Roasted Red Pepper Salad 3

White Bean-Roasted Red Pepper Salad
Prep time: 
Total time: 
Yield: 4 side dish-sized servings or 2 lunch-sized servings on top of a bed of salad greens
 
Ingredients
  • 1½ tablespoons olive oil
  • 1½ teaspoons apple cider vinegar
  • 1 teaspoon honey
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ⅛ 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)
  • ¼ small red onion, thinly sliced
  • 3 tablespoons minced fresh parsley
Instructions
  1. Whisk together the olive oil, vinegar, honey, mustard, salt, pepper, and garlic in a medium bowl.
  2. Stir in all remaining ingredients; refrigerate until serving.

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Comments

  1. says

    With the heat of the summer around the corner, I’ll certainly think of making a version of this flavourful recipe. Afterwards, I’ll want to have dessert…and go back for some of your Ricotta stuffed crepes ;o)

    Faith…Have a great week.
    Ciao for now,
    Claudia

  2. says

    It is always nice to have such bean salads up the sleeve as they are great nutritious ‘frugal’ foods. And to whiz up the leftovers a little bit for a quick baked tortilla chip dip. Can I have mine with avocado please?

  3. says

    I really need to learn how to pate my food from you Faith :) you honestly know the best way on how to use cups and mugs hehe :D it looks like a great salad! YUM! I’m eating a lot of beans lately I think it’s because it’s really cold hehe ~ thanks for sharing!

  4. says

    Just found this recipe and it was exactly what I was looking for. Instead of adding red peppers to it, I’m going to stuff raw baby red peppers with it. Perfect for the summer party I was invited to!

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