BETA
White Bean & Roasted Pepper Salad
Soft white beans, sweet roasted red peppers and parsley in a sharp red-wine dressing. Serve at room temperature with a spoon for every last bean.
45 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Canned white beans, drained480 g
- Red bell pepper300 g
- Red onion50 g
- Parsley15 g
- Garlic1 clove
- Olive oil2 tbsp
- Red wine vinegar1.5 tbsp
- Salt0.38 tsp
- Black pepper0.25 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Check canned beans and vinegar labels for additional allergens.
Method
Roast the peppers
Heat the oven to 230°C (450°F). Wash the peppers, halve them and remove the stems and seeds. Place cut-side down on a lined tray and roast for 20–25 minutes, until the skins blister and the flesh softens. Transfer to a heatproof bowl, cover with a plate and leave for 10 minutes.
Prepare the beans and dressing
Meanwhile, drain and rinse the canned beans, then weigh out 480 g. Shake off excess water. Finely dice the onion, mince the garlic and chop the parsley. Whisk the oil, vinegar, salt, pepper and garlic in a large bowl, then stir in the onion.
Peel and combine
When the peppers are cool enough to handle, peel away the loose skins and discard them. Cut the flesh into short strips. Fold the peppers and beans through the dressing without crushing the beans.
Add the herbs
Fold in the parsley and divide into four starter portions. Serve just warm or at room temperature. If making ahead, cover and refrigerate promptly; add the parsley shortly before serving rather than leaving the salad on the counter.
Roasting fresh peppers keeps the salad sweet without relying on the salt level of jarred peppers.
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