• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Vegetarian Recipes
    • Beans and Legumes
    • dairy-free
    • Freezer-friendly
    • Make Ahead Recipes
    • Whole Grain Recipes
  • Weeknight Meals
    • Quick & Easy
    • Slow Cooker
  • Baked Goods and Desserts
    • Breads
    • Cakes and Pastries
    • Cookies
    • Egg-Free Baking
    • Muffins
  • Vegan Recipes
    • Beans and Legumes (V)
    • Breads (v)
    • Breakfast (V)
    • Vegan Cookie Recipes
    • Desserts (v)
    • Mains and Dinners (V)
    • Salads (V)
    • Snacks (v)
    • Soup (V)
    • Whole Grains (V)
  • Gluten-Free Recipes
  • about
    • Subscribe
    • Contact
    • Disclaimer
    • Privacy Policy

The In Fine Balance Food Blog logo

menu icon
go to homepage
  • Vegetarian
  • Vegan
  • WFPB
  • GF
  • Sweet Things
  • Subscribe
  • Contact
  • Recipe index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Vegetarian
    • Vegan
    • WFPB
    • GF
    • Sweet Things
    • Subscribe
    • Contact
    • Recipe index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    You are here: Home » Vegan Recipes

    Published: Jun 21, 2020 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Cannellini Bean Salad with Roasted Red Pepper

    cannellini bean salad with roasted red peppers
    Jump to Recipe Print Recipe
    A light summer salad, cannellini beans and roasted red peppers tossed with herby citrus flavours.
    Prep Time15 mins
    chill30 mins
    Total Time45 mins
    Servings: 4 people
    Calories: 107kcal
    Gluten-free, Vegan, Vegetarian
    Salad

    A fresh summery medley. This cannellini bean salad is dressed up with roasted red peppers and a hint of citrus. For me this is the perfect light summer dinner... just give me a slice of crusty bread and I'm happy.

    cannellini bean salad with roasted red peppers

    Sometimes you need a light summer dinner. Honestly, I could eat like this every day. It is one of my favorite ways to dine... just a fresh and light salad. A chunk of crusty bread to soak up the delicious-ness that collects at the bottom of the salad bowl.

    This cannellini bean salad is high in plant-based protein and full of rich fresh flavors from roasted red peppers, capers, and citrus. No-cook. Just toss and chill. Serve.

    white kidney beans, roasted red peppers and capers for salad

    Orange highlights the dressing adding a nice warm sweetness. I've also used some lemon juice to brighten the flavours. A job I don't think orange can do on it's own.

    How to make fresh and light bean salads

    Fresh herbs. Lots. Of fresh herbs.

    Just like this favorite summer bean salad, fresh herbs are a game-changer for bean salads. The same rules apply here -- add lots of fresh herbs to add interest and brightness to any bean salad. This is a great way to use the herbs you might have growing in the garden or in the little pot on the window sill.

    a bouquet of herbs - basil, chives with purple chive flower

    You will need a generous ¼ cup of fresh herbs. Get creative with the fresh herbs you have available. Choose lighter, summer herbs.

    I've used parsley, basil, and chives.

    Use single herbs - parsley or basil

    Or combinations -

    parsley and mint

    basil, marjarum and parsley

    Tip: it is often cheaper to buy and grow your own fresh herbs than to buy bunches of cut herbs. If garden space is limited, a little spot in a sunny window is all you need. Most grocery stores will have small pots of parsley or basil for about the same price as a couple of packages of pre-cut herbs. And you will get much more for several weeks.

    We also tried one of those hydroponic indoor garden systems over the winter months and loved having fresh basil during cold days (a link to my Instagram posts).

    cannellini bean salad with roasted red peppers

    🔪 Instructions

    Toss all the ingredients in a bowl - really that is it.

    I don't mix the dressing separately. I just dump everything in and then toss.

    This salad is best if you let it sit for about 30 minutes so the flavors have some time to come together. In fact, this salad is even better the next day.

    cannellini bean salad with roasted red peppers

    📖 Ingredient notes

    • Capers and red onions are necessary flavor components to this salad. Don't skip them.
    • Go easy on the garlic. It is necessary but can easily overpower the dish. So be careful.
    • I use jarred roasted red peppers. I like to buy jars of whole peppers - and used about 3 whole peppers for this salad. You will need about 1 cup of sliced red peppers.
    • Consider canned cannellini beans or white kidney beans for this recipe. You can cook your own, but for convenience and to keep this recipe quick and easy, I use canned. Look for low sodium, BPA-free variety.
    • Salt to taste, depending on your beans (salted, salt-free, homemade, or canned) the amount of salt you need will depend on the variety you use. I like to use salt-free varieties so I can adjust the salt in my recipes to my preference.
    • You can roast your own red peppers. Here are step-by-step instructions on how to DIY roasted peppers.

    🍴Serving and storage

    Serve this salad as part of a summer meal or on its own as a light and fresh dinner. It works well with BBQ fare or even as part of pot-luck or informal gatherings. The roasted red peppers make this salad feel a bit fancy 🎩

    This salad also improves over time and will keep refrigerated for a couple of days. I like packing leftovers for lunch.

    cannellini bean salad with roasted red peppers
    5 from 2 votes

    Roasted Red Pepper and White Bean Salad

    A light summer salad, cannellini beans and roasted red peppers tossed with herby citrus flavours.
    Prep Time15 mins
    chill30 mins
    Total Time45 mins
    Servings: 4 people
    Calories: 107kcal

    Ingredients

    • 2 tablespoon olive oil extra virgin
    • 1 tablespoon capers finely chopped
    • zest from ½ an orange
    • juice from ½ an orange
    • juice from ½ a lemon
    • 1-½ cups cooked cannellini beans or white kidney beans, about 1 can rinsed and drained, I use low-sodium varieties
    • 3-4 whole roasted red peppers about 1 cup sliced
    • ¼ cup chopped fresh herbs parsley, basil, chives
    • ½ cup red onion small dice
    • 1 clove garlic minced
    • salt to taste

    Instructions

    • Mix all ingredients in a large bowl. Let sit about 30 minutes before serving to let the flavours meld.

    Notes

    This salad is best if it sits for a while before serving. A little mellowing time allows the citrus juice to soak into the beans and the flavors to come together.
    This salad keeps refrigerated for up to 3 days.
    I haven't specified the amount of salt needed as I find it depends considerably on the brand of canned beans used, or if I used home-cooked beans. I tend to buy low sodium or even no-salt-added canned beans so it is easier to control the amount of salt in my recipes. 
    Calories: 107kcal (5%) Carbohydrates: 20g (7%) Protein: 6g (12%) Fat: 1g (2%) Saturated Fat: 1g (6%) Sodium: 541mg (24%) Potassium: 431mg (12%) Fiber: 4g (17%) Sugar: 2g (2%) Vitamin A: 523IU (10%) Vitamin C: 34mg (41%) Calcium: 73mg (7%) Iron: 3mg (17%)
    Trish | The In Fine Balance Food Blog
    Tried this recipe?Mention @infinebalance or tag #infinebalance!

    More Vegan Recipes

    • Carrot Cashew Paté
    • Apple Butter Bars (vegan)
    • Healthy Vegan Oatmeal Cookies with Dark Chocolate
    • Vegan Cream of Celery Soup

    The latest recipes

    top side view of dark chocolate pot de creme with whipped cream and chocolate covered espresso beans

    Dark Chocolate Pots de Creme with Espresso

    roasted banana bundt cake with vanilla glaze on a white table

    Roasted Banana Cake with Spiced Rum

    dark chocolate blondies with walnuts on parchment paper

    Dark Chocolate Walnut Blondies

    a chip dipping into a hot and cheezy spinach and artichoke dip

    The best hot artichoke dip

    chia seed pudding in 2 glass jars with blueberries, strawberries and kiwi

    Easy Vanilla Chia Seed Pudding

    Apple Cinnamon French Toast Casserole

    Reader Interactions

    Leave a reply: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

    more about me →

    Popular

    • Dark Chocolate Pots de Creme with Espresso
    • Roasted Banana Cake with Spiced Rum
    • Dark Chocolate Walnut Blondies
    • The best hot artichoke dip
    • Easy Vanilla Chia Seed Pudding
    • Apple Cinnamon French Toast Casserole
    • Make-Ahead Kale Salad
    • Raspberry Lemon Muffins

    • About
    • Contact
    • Subscribe
    • Privacy Policy
      • Cookie Policy
      • Disclosures
    • Disclaimer

    recent posts

    • Dark Chocolate Pots de Creme with Espresso
    • Roasted Banana Cake with Spiced Rum
    • Dark Chocolate Walnut Blondies
    • The best hot artichoke dip
    • Easy Vanilla Chia Seed Pudding
    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

    more about me →

    Popular

    • Perfect Lemon Muffins
    • Spiced Cranberry Rum Sauce
    • Tahini and Greek Yogurt Dip
    • Mediterranean Eggplant Stew
    • Strawberry Banana Jam
    • High Protein Pasta and Carrot Salad with Cumin
    • Carrot Mash with Miso
    • Easy Baked Tofu Recipe

    Footer

    About

    • About
    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up!! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    7ads6x98y