Italian Cannellini Bean Salad With Tomatoes And Olives
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
382 kcal
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Cuisine
Mediterranean, Italian
Italian Cannellini Bean Salad With Tomatoes And Olives
Description
The salad starts by roasting bell peppers at high heat to develop a smoky sweetness and tender texture. After peeling and slicing, the peppers are combined with cannellini beans rinsed from the can for creamy firmness. Kalamata olives add a briny, tangy element, while halved grape tomatoes contribute bright acidity and freshness. Thinly sliced red onion is marinated briefly with lemon juice, Italian herbs, and salt to soften its sharpness.
Dollops of vegan cashew cheese lend subtle richness similar to goat cheese or feta, which works well in the salad's texture profile. Fresh garlic pressed through a garlic press and chopped cilantro infuse herbaceous notes. Olive oil ties all the flavors together. The salad is mixed gently to retain chunk textures and balance flavors.
This dish works well as a refreshing side salad or picnic option, offering varied textures and bright, savory flavors. It benefits from being served fresh, although parts such as roasted peppers and marinated onion can be prepared in advance to expedite assembly.
Meal prep suggestions include layering ingredients in jars to preserve texture and moisture balance. Leftovers keep well refrigerated for 2-3 days but are best fresh.
Ingredients
- 2 bell pepper any color
- ½ c red onion thinly sliced
- 1 teaspoon lemon juice fresh
- 1 teaspoon italian herbs
- 1 (15-ounce can) cannellini beans drained and rinsed. Great Northern beans or Navy beans would also work
- ¼ c kalamata olives pitted and halved
- 15 grape tomatoes halved
- 3 tablespoon vegan cashew cheese I used Treeline Soft French Cashew Cheese
- 2 cloves garlic
- 2 tablespoon cilantro chopped
- 2 tablespoon olive oil
- ½ teaspoon salt
Instructions
Roast the peppers for the Italian Cannellini Bean Salad
- Preheat the oven to 450 F. Place bell peppers on a parchment lined baking sheet and roast for 20 minutes. Remove from the oven, place peppers in a large bowl, cover with plastic wrap and leave for 5 minutes.
- Peel the skin off the peppers. Cut them in half, remove the seeds and slice each half into ½ inch strips. Place peppers in a large mixing bowl.
Marinate the red onion
- In a small bowl combine red onion, lemon juice, Italian herbs and salt. Leave for 5 minutes.
Assemble the white salad
- To the bowl with roasted bell pepper, add the red onion, drained and rinsed Cannellini beans, halved Kalamata olives, halved grape tomatoes, dollops of cheese, garlic pushed through garlic press and chopped cilantro. Drizzle with the olive oil and gently mix to combine. Adjust the salt and serve.
Notes
- The cashew cheese used is a soft French-style vegan cheese similar to goat cheese; regular goat or feta cheese can be substituted for vegetarians.
- When using dried beans, soak ½ cup overnight, rinse, then cook until tender, about an hour.
- For meal prep, layer ingredients in jars with olive oil on the bottom and tomatoes added just before serving to prevent excess liquid.
- Prepare roasted peppers and marinated onions ahead, storing separately in the fridge for up to a few days to save time.
- Consume the salad on the same day for best freshness, though leftovers keep refrigerated for 2-3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 40.4g | 13% |
| Protein | 10.9g | 22% |
| Fat | 23.2g | 36% |
| Saturated Fat | 3.4g | 17% |
| Sodium | 834mg | 35% |
| Potassium | 1197mg | 25% |
| Fiber | 9.6g | 38% |
| Sugar | 16.8g | 34% |
| Calcium | 94mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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