Balkan White Bean Salad

White bean salad with roasted red peppers, onions and parsley is shown served in a white salad bowl.

Vibrant white bean salad that is both hearty and bursting with fresh flavors from roasted red peppers, red onions and flat leaf parsley.

5 from 1 vote

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Course: Side Dishes

Cuisine: Balkan, Bulgarian

Prep Time: 5

Total Time: 5

Servings: servings

Calories: 149kcal

Author: Milena Perrine

Ingredients

2 cans 15.5 oz each or Great Northern of cannellini white beans*
3 medium sized roasted red peppers seeded and peeled
½ medium red onion
½ bunch flat leaf parsley
1 ½ tablespoon olive oil
1 tablespoon red wine vinegar or more, to taste
salt and pepper to taste
1 teaspoon red pepper flakes optional

Instructions

Drain the liquid from the white beans and rinse them, then drain again. Alternatively, boil dry beans (see Notes below).
Slice the roasted red peppers in strips, thinly slice the red onion and rough chop the parsley. In a mixing bowl combine all with the white beans and set aside.
Whisk together the red wine vinegar and salt, then add the olive oil, pepper and red pepper flakes, if using. Drizzle the dressing over the rest of the ingredients and mix everything together. Serve salad chilled.

Notes

How to Roast Bell Peppers in the Oven

*You can also cook dry beans, see below.

DRY BEANS. You will need to boil a cup of dry white beans to obtain the same amount of cooked beans called for in the recipe. Either follow the instructions on the packaging of your beans or these:

Soak a cup of dry beans in 5 cups of cold water overnight.
Drain and bring to a boil with 4 cups of water. Reduce the heat to medium-low and simmer, covered until the beans are tender, but not mushy. Drain again, let cool down and proceed with the recipe.

Nutrition