Go Back
Print

Marinated White Bean Salad

Ingredients

  • 2 15 oz. cans white beans, drained and rinsed
  • 1 15 oz. can kidney beans, drained and rinsed
  • 1 15 oz. can cannellini beans, drained and rinsed
  • 1 red bell pepper roasted (or use ones in jar)
  • 1 c. cherry tomatoes cut in 1/4 if they are large
  • 1 English cucumber cut in 1/2" pieces
  • 1/2 . chopped red onion
  • 6 basil leaves
  • 3 sprigs of fresh dill or 1/2 tsp. drive
  • 1/2 c. chopped cilantro
  • 1/2 c. feta cheese crumbled
  • Dressing:
  • 1/2 C. olive oil
  • 1 lemon zested and 3 Tbsp. juice
  • 1/2 tsp salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. crushed red pepper
  • 1 tsp. Dijon mustard
  • 1/2 tsp. chopped garlic

Instructions

  1. If you are roasting a fresh red pepper, put on cookie sheet in over under broiler until charred. You ca also do oer the gas flame if you have a gas rangetop. After charring the red pepper, put in a paper bag for about 5 minutes; this will help steam off the skin. Remove from bag, take off the skin and chop into small pieces.
  2. Drain and rinse all the beans and put in a large bowl. Add the chopped roasted red peppers tomatoes, cucumber, and red onion. Gently toss to combine and add in the chopped herbs.
  3. Dressing: Put all dressing ingredients in a bowl and whisk until emulsified. Add enough dressing to lightly coat and then top with the feta cheese.
  4. Chill 2 hours to overnight. Toss before serving.