White Bean and Roasted Pepper Salad

Name: White Bean and Roasted Pepper Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 cans cannellini beans (15 oz), 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

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.

15 minEasyServes 4240 cal/serving

SpanishSaladNo-CookMediterraneanVeganVegetarianHigh FiberLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreePork-FreeCorn-Free

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Ingredients

2 cans cannellini beans (15 oz), 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 (15 oz), 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.

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Questions

What can I use instead of smoked paprika in White Bean and Roasted Pepper Salad?

The entry for White Bean and Roasted Pepper Salad calls for 1/2 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Can I use dried beans instead of canned in White Bean and Roasted Pepper Salad?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for White Bean and Roasted Pepper Salad uses 2 cans cannellini beans (15 oz), drained, rinsed.

Is White Bean and Roasted Pepper Salad keto-friendly?

A serving of White Bean and Roasted Pepper Salad carries 20 g of carbohydrate, 5 g of it fiber. Against a strict 20 g keto day that is 100 percent of the budget; against a moderate 100 g low-carb day it is 20 percent.

How many calories are in White Bean and Roasted Pepper Salad?

One serving (the recipe makes 4) is about 240 calories, with 8 g protein, 20 g carbohydrate and 10 g fat, plus 5 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list.

Can I make White Bean and Roasted Pepper Salad ahead?

Yes, it takes well to being made ahead. The base of White Bean and Roasted Pepper Salad is beans, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

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