Peppery Bean Salad
Bursting with vibrant colors and bold flavors, this Peppery Bean Salad is a quick, nutritious side dish or light main that's perfect for any occasion. Packed with protein-rich black and white beans, crisp bell peppers, zesty red onion, and fresh parsley, it delivers a medley of textures in every bite. The tangy dressing, made from extra virgin olive oil, fresh lemon juice, and Dijon mustard, is elevated by a peppery kick from ground black pepper and optional red pepper flakes. Ready in just 15 minutes with no cooking required, this refreshing salad is ideal for picnics, potlucks, or a healthy meal prep option. Serve it cold with a final sprinkle of freshly ground peppercorns for a gourmet finish!
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Recipe Information
Ingredients
- 1 can (15 ounces) canned black beans
- 1 can (15 ounces) canned white beans (e.g., cannellini or navy beans)
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 small red onion
- 0.5 cup (chopped) fresh parsley
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 1 teaspoon ground black pepper
- 0.25 teaspoon (optional) crushed red pepper flakes
- 0.5 teaspoon (additional for garnish) freshly ground black peppercorns
Instructions
Drain and rinse the black beans and white beans under cold water. Set aside to fully drain.
Chop the red and yellow bell peppers into small, bite-sized pieces and set aside.
Finely dice the red onion and chop the parsley. Set aside.
In a small mixing bowl, prepare the dressing by whisking together the olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, ground black pepper, and red pepper flakes (if using).
In a large mixing bowl, combine the black beans, white beans, chopped bell peppers, red onion, and parsley.
Pour the prepared dressing over the bean mixture and toss gently until all the ingredients are evenly coated.
Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to your liking.
Transfer the salad to a serving dish or individual bowls. Garnish with freshly ground black peppercorns for an extra peppery kick.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. Enjoy!
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 980 mg | 43% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 6.4 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1018 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
