Description
A fresh and flavorful marinated white bean salad featuring a medley of herbs, roasted red peppers, and a zesty lemon dressing. This no-cook recipe is perfect as a light appetizer, side dish, or protein-packed snack, with a vibrant Mediterranean influence.
Ingredients
Beans and Vegetables
- 2 (15-ounce cans) white beans, drained and rinsed
- 2 roasted red peppers, finely diced
- ⅓ cup finely diced shallot
- 2 garlic cloves, minced
Herbs and Seasonings
- ½ cup chopped fresh herbs (parsley, cilantro, basil, dill, tarragon, mint, etc.)
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- Ground black pepper, to taste
Dressing
- ½ cup extra-virgin olive oil
- 1 lemon, zested and juiced (about 3 tablespoons juice and 1 teaspoon zest)
Instructions
- Mix together. In a large mixing bowl, combine the drained white beans, chopped fresh herbs, finely diced roasted red peppers, diced shallot, and minced garlic cloves. Add the extra-virgin olive oil, freshly squeezed lemon juice and zest, kosher salt, red pepper flakes, and ground black pepper to taste. Stir gently until all ingredients are evenly incorporated and the beans are coated with the lemony, herby dressing.
- Marinate. Cover the bowl securely with plastic wrap or a lid and place it in the refrigerator. Let the mixture marinate for at least 2 hours, allowing the flavors to meld together beautifully; for best results, marinate overnight. Before serving, give the salad a gentle stir to redistribute the dressing and flavors. Store any leftovers in a sealed container in the fridge.
Notes
- This dish is best served chilled or at room temperature after marinating.
- Feel free to customize the herb combination based on your preference or what you have on hand.
- Roasted red peppers can be purchased jarred or homemade for more flavor.
- For added texture, consider mixing in some toasted pine nuts or crunchy celery.
- This salad makes a great protein-rich side for grilled meats or as a light vegetarian main course.
