This White Bean Salad is a delicious and simple side dish that comes together quickly and easily. Full of vibrant flavors, it's perfect to serve warm or cold.
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Why This Recipe Stands Out
Who said salads have to be boring? This White Bean Salad is a burst of flavors and colors. Here's why we love it:
- Meal Prep: It can be prepared ahead of time and will last a few days in the fridge. It's perfect for meal prepping!
- Lunch On-the-Go: In addition, you can serve it in sandwiches that you can enjoy for lunch at home or at work.
- Quick and Convenient: The preparation of this salad can be a breezy if you use canned Cannellini beans.
Key Ingredients
- Dry White Beans – Dry white beans, also known as Cannellini beans, are the star of this salad. They provide a hearty, creamy texture and are a great source of plant-based protein.
- Bell Peppers – We use multi-colored bell peppers for their sweet, crunchy texture. They add a pop of color and a fresh, slightly fruity flavor to the salad.
- Garlic – Fresh garlic is a key ingredient in the dressing. It adds a pungency that complements the other flavors and is very healthy.
- Apple Cider Vinegar – We use apple cider vinegar for its tangy, fruity flavor. It helps to tenderize the beans and vegetables, and it is a very healthy option.
- Blue Cheese – The blue cheese crumbles add a sharp, salty kick that contrasts beautifully with the creamy beans and sweet veggies.
Substitutions and Variations
Here are a few ideas to change it up:
- Add Protein: To make this salad a complete meal, you can add some grilled chicken or canned tuna. It will add a nice protein punch and make the salad more filling.
- Change up the Cheese: If blue cheese isn't your thing, feta or goat cheese would be a great substitute. Or, for a vegan option, you can add some chopped avocado for creaminess.
- Extra Veggies: Feel free to add more veggies to this salad. Cucumber, red onions, and even some leafy greens would be a nice addition.
How to Make White Bean Salad
Step 1: Cook the beans in a large pot of water for 60-90 minutes until soft. Drain and set aside.
Step 2: Roasting the bell peppers in the oven at 430 F for 40 minutes until soft and charred. Then, peel off the skin and thinly slice the peppers.
Step 3: Grate tomatoes over a bowl and discard the skin. In a large bowl, combine the cooked beans, sliced bell peppers, grated tomatoes, garlic, vinegar, olive oil, and spices.
Step 4: Sprinkle with blue cheese and parsley before serving.
For full list of ingredients and instructions, see recipe card below.
What to Serve with White Bean Salad
With Bread
- This white bean salad is delicious when served with a side of crusty bread. The bread can be used to scoop up the salad, making for a satisfying and simple meal.
As a Side
- This salad pairs well with a variety of main dishes. Try serving it alongside grilled chicken, fish, or even a juicy steak.
- You can also add it to a buffet or potluck spread. It’s perfect for serving at a BBQ, picnic, or any other summer gathering.
In a Wrap
- Leftover white bean salad can be used to make a tasty wrap. Simply spoon the salad into a tortilla or pita bread, add some extra greens if you like, and enjoy a quick and healthy lunch.
Frequently Asked Questions
Yes, you can use canned white beans if you're short on time. Just make sure to drain and rinse them before using in the salad.
Roasting the bell peppers gives them a smoky flavor and makes the skin easy to peel off.
You can substitute apple cider vinegar with red wine vinegar or white wine vinegar. The flavor profile will change slightly, but it will still be delicious.
This salad can be kept in the refrigerator for up to 3 days. Make sure to store it in an airtight container.
Also, Try These Delicious Salads
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Recipe
Roasted Bell Pepper, Cannellini Beans And Blue Cheese Salad
Ingredients
- 1 c dry white beans* (See Note 1) Cannellini beans soaked overnight
- 3 Bell peppers preferably multi-colored bell peppers
- 1 lb tomatoes I used 1 large Heirloom tomato
- 3-4 cloves garlic pushed through a garlic press or thinly sliced
- 3 tablespoon apple cider vinegar
- 3 tablespoon olive oil
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper optional
- ½ c blue cheese crumbled
- 3 tablespoon parsley chopped
Instructions
- Fill a large pot with water, add beans and cook on a medium-low heat for 60 to 90 minutes until beans are soft. Drain and set aside.
- Meanwhile, preheat the oven to 430 F. Place bell peppers on a baking sheet covered with parchment paper and roast for 40 minutes until peppers are soft and charred on all sides.
- Remove peppers from the oven and wrap them in a piece of aluminum foil. In 15 minutes, unwrap the peppers and peel off the skin.
- Slice off the top of the bell pepper, remove the stem, seeds and then thinly slice it.
- Grate the tomatoes on the largest holes of a grater over a medium bowl. Discard the skin.
- In a large bowl combine beans, sliced bell peppers, tomatoes, garlic, vinegar, olive oil, cayenne pepper and salt. Mix everything nicely. Sprinkle with Blue cheese, parsley and serve! (See Note 2)
Notes
Nutrition
More Recipes You'll Enjoy
- Vegetable Bean Soup - This delicious and healthy Vegetable Bean Soup is the perfect potato and bean soup that's light yet filling.
- White Bean Stew - If you're short on time, consider making this delicious vegan bean stew.
- Garbanzo Beans and Kale Stew - This Vegan Garbanzo Beans and Kale Stew is a hearty and healthy dish great to be enjoyed on its own or over rice or pasta.
- Italian Cannellini Bean Salad - This Italian Cannellini Bean Salad is healthy, flavorful, and satisfying. Made with white beans, juicy roasted bell peppers, olives, marinated red onions, and dollops of vegan cashew cheese.
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Mashka says
Very good salad even for dinner. I made it some times.
Shelley says
Sounds wonderful! What can I use instead of blue cheese?
Iryna says
You can use Brie cheese. Or if you're vegan, there are plenty of delicious dairy-free options, I like the brand Miyoko's.
Shelley says
Turned out fabulous! Very flavorful. I used dried beans soaked per recommendation and multi colored peppers. The grated tomato resulted in more of a sauce than pieces of tomato. Was that the intention?
Regardless, it tastes great!
Debra says
What a great summer make ahead salad. Awesome for putting into a wrap and taking to the beach. A love a healthy meat alternative. Thanks.
Iryna says
Thank you Debra! Putting in into a wrap sounds like a great idea.
Natalie says
Looks so delicious and balanced! Such a great idea for dinner or lunch ♥
Iryna says
Thank you!
Sara Welch says
What an excellent salad with this make with dinner tomorrow night! So easy, yet flavorful too!
Iryna says
Thank you Sara!
Josi says
What a delightful burst of summer in this salad! The combo sounds delicious!
Iryna says
Thanks Josi!
Morgan Eisenberg says
Love a versatile dish. It's great that this can be served warm or cold, and can be served with so many different cuisines, or even eaten on its own!
Iryna says
Thank you Morgan! It's so filling, definitely can be eaten on its own.
Bartkova Natalia says
Very healthy and summery meal!
Iryna says
Thank you!