Bean and Roasted Pepper Salad

Bean & Pepper Salad

I used half of a jar of whole pimientos in this salad. They are a type of roasted red pepper. 
I had an ‘appetizer’ size log of goat cheese I sliced as a garnish. Use whatever you have on hand / like or skip it.


  • 1 3/4 cups (15oz, 450gr) white beans (cannellini), drained and rinsed
  • 3oz (90gr) pimientos, roasted red peppers, sliced
  • 1 tbs fresh, snipped chives
  • Vinaigrette:
  • 2 tbs tarragon white wine vinegar
  • 1 tbs Dijon-style mustard
  • 3 tbs salad olive oil
  • Garnish


  • Put vinegar and mustard in a bowl. Whisk well.
  • Slowly add oil whisking constantly. It should incorporate as you add it. If it does not, stop adding oil for a few moments and just whisk. Continue until all oil is added. 
  • Put beans, peppers, and chives into bowl.
  • Add vinaigrette and toss gently.
  • Divide and spoon onto 2 plates
  • Garnish as desired.


My peppers come in a jar and keep for up to a week left in their liquid in the fridge. If you don’t have cheese you could add a few olives to the plate.

Keywords: white beans, roasted red peppers, pimientos

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