White Bean and Roasted Pepper Salad
A vibrant Spanish-inspired salad of creamy cannellini beans tossed with sweet roasted peppers, briny olives, and a bright sherry vinegar dressing. No cooking required — just toss and serve.
Ingredients
- 2 cans cannellini beans (canned), drained, rinsed
- 1 cup jarred roasted red peppers, drained, sliced
- 1/2 cup kalamata olives, halved, pitted
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp extra-virgin olive oil
- 2 tbsp sherry vinegar (or red wine vinegar)
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
Instructions
-
1
In a large bowl, combine 2 cans drained, rinsed cannellini beans (canned), 1 cup drained, sliced jarred roasted red peppers, 1/2 cup halved, pitted kalamata olives, and 1/2 small thinly sliced red onion.
-
2
In a small bowl, whisk together 2 tbsp extra-virgin olive oil, 2 tbsp sherry vinegar (or red wine vinegar), 2 cloves minced garlic, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until emulsified.
-
3
Pour the dressing over the bean mixture and toss gently to coat.
-
4
Fold in the 1/4 cup roughly chopped fresh flat-leaf parsley. Taste and adjust seasoning as needed.
-
5
Serve immediately at room temperature, or refrigerate for up to 2 days. The flavors deepen as the salad sits.