White Bean Salad with Roasted Red Pepper Dressing

White Bean Salad with Roasted Red Pepper Dressing

Serves 4 to 6

Canned beans are a quick, no-cook protein option that readily absorbs the flavors of fresh herbs and roasted red peppers. Roast your own peppers or look for them in jars on grocery shelves near olives and pickles. Serve this hearty salad with whole wheat crackers, if desired.

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic
  • 3 roasted red peppers, roughly chopped
  • 1/2 cup crumbled feta cheese
  • 1/2 cup finely chopped red onions
  • 2 tablespoons chopped flat-leaf parsley
  • 1/2 teaspoon chopped oregano
  • 2 (15-ounce) cans cannellini beans, rinsed well and drained
  • Salt and pepper to taste
You must be signed in to use shopping lists. Sign in or create account

Put oil, lemon juice, garlic and peppers into a blender and process until smooth; transfer to a large bowl. Add feta, onions, parsley, oregano, beans, salt and pepper and toss gently to coat. Serve immediately or cover with plastic wrap and refrigerate overnight to allow time for the flavors to meld. Bring back to room temperature before serving and garnish with a bit more feta cheese, if you like.

Nutritional Info: 
Per Serving:290 calories (140 from fat), 15g total fat, 4g saturated fat, 15mg cholesterol, 640mg sodium, 29g carbohydrate (7g dietary fiber, 3g sugar), 10g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion