Balkan White Bean Salad
A quick, vibrant, and protein-rich Balkan White Bean Salad made with white beans, roasted red peppers, red onion, and parsley. Tossed in a simple olive oil and red wine vinegar dressing, this salad is hearty yet refreshing, perfect as a side dish or a light meal. Ready in minutes and ideal for healthy meal prep.
Equipment
- 1 Medium mixing bowl
- 1 cutting board
- 1 chef’s knife
- 1 colander (for rinsing beans)
- 1 whisk or fork (for mixing dressing)
- 1 Serving spoon
Ingredients
- 2 cans 15.5 oz each white beans (cannellini or Great Northern), drained and rinsed
- 3 medium roasted red peppers peeled and sliced into strips
- ½ medium red onion thinly sliced
- ½ bunch flat-leaf parsley roughly chopped
- 1½ tablespoons olive oil
- 1 tablespoon red wine vinegar or more to taste
- Salt and black pepper to taste
- 1 teaspoon red pepper flakes optional, for a mild kick
Instructions
- Prepare and Drain the White Beans: Begin by opening the cans of white beans—either cannellini or Great Northern, depending on your preference. Pour the beans into a colander and rinse them thoroughly under cool running water to remove the canning liquid and excess sodium. This step not only enhances the flavor but also ensures a cleaner, fresher taste in your salad. Allow the beans to drain completely for several minutes; any leftover water can dilute the dressing. If you prefer to use dried beans instead of canned, soak one cup of dry white beans overnight, then simmer them in fresh water until tender but still firm. Once cooked, drain well and let them cool before using.
- Slice and Prepare the Vegetables: While the beans are draining, prepare your fresh vegetables. Slice the roasted red peppers into thin, even strips—this allows them to mix evenly throughout the salad and gives each bite a burst of smoky sweetness. Next, peel and thinly slice the red onion. Aim for delicate slices rather than thick chunks, as the mild sharpness of the onion should complement rather than overpower the other ingredients. Finally, wash and roughly chop the flat-leaf parsley, including the tender stems for extra flavor and texture. The parsley adds freshness, color, and a clean herbal note that brightens the dish.
- Combine the Salad Ingredients: In a large mixing bowl, add the drained white beans first as your base. Gently fold in the sliced roasted red peppers, red onion, and chopped parsley. Use a wide spoon or spatula to lightly toss the ingredients together, ensuring everything is evenly distributed. Be gentle with your mixing to avoid breaking the beans—keeping them whole will maintain the salad’s appealing texture and presentation. Once combined, set the bowl aside while you prepare the dressing.
- Whisk Together the Simple Dressing: In a small bowl or measuring cup, add the red wine vinegar and a pinch of salt. Whisk gently to help the salt dissolve, which allows it to blend smoothly into the dressing. Slowly pour in the olive oil while whisking continuously, creating a light emulsion that will cling beautifully to the salad ingredients. Add a few turns of freshly ground black pepper for balance and, if you like a touch of spice, sprinkle in the red pepper flakes. Taste the dressing and adjust the vinegar or seasoning according to your preference—some prefer a sharper tang, while others like a more mellow, balanced flavor.
- Dress and Toss the Salad: Pour the prepared dressing over the white bean mixture. Using a large spoon, gently toss everything together to ensure the dressing evenly coats all ingredients. Take care not to overmix, as the beans can become mushy if stirred too aggressively. Continue tossing until the vegetables glisten lightly and the beans are glossy from the olive oil. This step helps the flavors meld, allowing every bite to carry a perfect balance of beans, herbs, and roasted peppers.
- Chill for the Best Flavor: Transfer the salad to a serving dish or storage container, then cover it with plastic wrap or a lid. Place it in the refrigerator for at least 30 minutes before serving. This short chilling time allows the flavors to mingle and deepen—the beans absorb the tangy dressing, the onions mellow slightly, and the parsley infuses its bright aroma throughout the salad. If you’re making this salad ahead of time, it can chill for several hours or even overnight for an even more flavorful result.
- Serve and Enjoy: When ready to serve, give the salad a gentle toss to redistribute any dressing that may have settled at the bottom. Taste and adjust the seasoning with a little extra salt, pepper, or vinegar if needed. Serve it chilled as a refreshing side dish alongside grilled meats, seafood, or crusty bread. It also makes a wholesome plant-based main dish when paired with quinoa, couscous, or leafy greens. Garnish with a few extra parsley leaves or a drizzle of olive oil for a polished, appetizing finish.
Notes
- Use high-quality canned beans for convenience, or soak and cook dry beans for a fresher flavor and firmer texture. Either way, make sure the beans are fully drained to prevent a watery salad.
- Roasted red peppers add depth and sweetness; you can use jarred roasted peppers in olive oil for convenience, or roast your own for a smoky, homemade flavor.
- Slice vegetables uniformly to ensure even distribution of flavors and a visually appealing presentation.
- Adjust the vinegar and olive oil ratio to suit your taste—some prefer a tangier bite, others a smoother, milder flavor.
- This salad improves with time. Letting it chill for at least 30 minutes allows the flavors to meld, but it’s also perfectly enjoyable immediately after tossing.
