White Bean Salad with Roasted Red Pepper Dressing
Brighten up your table with a vibrant and flavorful White Bean Salad with Roasted Red Pepper Dressing! This easy-to-make dish combines creamy white beans, juicy cherry tomatoes, crisp cucumber, and tangy red onion, all tossed in a stunning homemade roasted red pepper dressing that's bursting with smoky, garlicky goodness. Packed with fresh herbs and an optional sprinkle of crumbled feta, this protein-rich salad is as nutritious as it is delicious. Ready in just 20 minutes, it’s perfect for a quick lunch, a colorful side dish, or a make-ahead meal for picnics and potlucks. Customize it for a vegan-friendly option and serve it chilled or at room temperature for a refreshing and crowd-pleasing feast!
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Recipe Information
Ingredients
- 2 cups Canned white beans (e.g., cannellini or great northern beans)
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 0.25 cup Red onion, finely diced
- 0.25 cup Fresh parsley, chopped
- 0.5 cup Feta cheese, crumbled (optional)
- 2 large Roasted red peppers (jarred or homemade)
- 2 Garlic cloves, minced
- 0.25 cup Olive oil
- 2 tablespoons White wine vinegar
- 1 tablespoon Lemon juice, freshly squeezed
- 1 teaspoon Honey (or maple syrup for vegan option)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse and drain the canned white beans thoroughly, then transfer them to a large mixing bowl.
Add the halved cherry tomatoes, diced cucumber, finely diced red onion, and chopped parsley to the bowl with the beans. Toss lightly to combine.
If using, crumble the feta cheese over the salad. Set the salad aside while you prepare the dressing.
To make the dressing, place the roasted red peppers in a blender or food processor along with the minced garlic, olive oil, white wine vinegar, lemon juice, honey (or maple syrup for vegan option), salt, and black pepper.
Blend the ingredients on high until the dressing is completely smooth and creamy. Taste and adjust seasoning if necessary.
Pour the roasted red pepper dressing over the salad, starting with half and adding more to taste. Gently toss to coat all the ingredients evenly.
Let the salad sit for 5–10 minutes to allow the flavors to meld together. Serve immediately or refrigerate until ready to eat.
Garnish with additional parsley or a sprinkle of crumbled feta before serving, if desired.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4066 mg | 177% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 27.7 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1040 mg | 80% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2800 mg | 60% | |
*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.
