Description
A refreshing and flavorful marinated white bean salad featuring a mix of fresh herbs, roasted red peppers, garlic, and tangy lemon, perfect as a light appetizer or side dish. This easy no-cook recipe requires minimal preparation and benefits from marinating to deepen the flavors.
Ingredients
White 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, or a combination)
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- Ground black pepper, to taste
Dressing
- ½ cup extra-virgin olive oil
- Zest of 1 lemon (about 1 teaspoon)
- Juice of 1 lemon (about 3 tablespoons)
Instructions
- Mix Together: In a large mixing bowl, combine the drained and rinsed white beans with the chopped fresh herbs, finely diced roasted red peppers, diced shallot, and minced garlic. Add the extra-virgin olive oil, lemon zest, lemon juice, kosher salt, red pepper flakes, and ground black pepper to the bowl. Stir everything gently but thoroughly to ensure all ingredients are well incorporated.
- Marinate: Cover the bowl tightly with plastic wrap or a lid and refrigerate the mixture for at least 2 hours to allow the flavors to meld together. For best results, marinate overnight. Before serving, stir the beans again to redistribute the dressing and flavors evenly. Store any leftovers in a sealed container in the refrigerator.
Notes
- For best flavor, allow the beans to marinate overnight.
- Use a mix of fresh herbs according to your preference or availability.
- Roasted red peppers can be store-bought or homemade.
- This dish can be served chilled or at room temperature.
- Add a splash of vinegar if you prefer a tangier marinade.
