Beach Bean Salad
Beach Bean Salad
A sturdy picnic-style white bean salad with roasted peppers, radicchio, herbs, and a sharp sherry vinaigrette.
Beach Bean Salad is built for warm days, packed lunches, and any meal that needs to travel well. Creamy cannellini beans soak up a tangy vinaigrette while roasted peppers bring sweetness and a little smoky depth.
The salad is filling without feeling heavy, with radicchio adding color and a pleasant bitter edge. Parsley, oregano, garlic, lemon juice, and sherry vinegar keep the bowl lively even after a day or two in the refrigerator.
Roasting fresh peppers gives the best flavor because their juices become part of the dressing. Jarred roasted peppers can work in a hurry, but the fresh version makes the salad taste brighter and more complete.
Soppressata is optional; it turns the salad into a more savory antipasto-style lunch. Leave it out for a vegetarian bean salad that still has enough texture and acidity to stand on its own.
Nutrition (per serving)
Directions
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1
Heat the broiler and place the peppers on a rimmed baking sheet. Broil, turning as needed, until the skins are blistered and blackened in spots, 8 to 12 minutes.
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2
Transfer the hot peppers to a bowl and cover for 10 minutes so the skins loosen. If using an oven instead, roast at 425°F for about 25 minutes, turning twice.
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3
Put the drained cannellini beans in a large mixing bowl. Add the soppressata if using it.
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4
Peel the peppers, remove the stems and seeds, and let any sweet pepper juices drip into the bowl with the beans. Cut the peppers into thin strips and add them to the bowl.
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5
In a small bowl, whisk the olive oil, sherry vinegar, lemon juice, minced garlic, oregano, sea salt, and black pepper until glossy.
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6
Pour the vinaigrette over the beans and peppers. Toss gently until the beans are well coated without being mashed.
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7
Fold in the parsley and radicchio. Taste and adjust with a little more vinegar, salt, or pepper if the salad needs sharper seasoning.
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8
Let the salad stand for at least 30 minutes before serving, or refrigerate for 1 to 2 hours for deeper flavor. Serve cool or at room temperature.
Ingredients
- Large Red Bell Pepper:1
- Large Yellow Bell Pepper:1
- Poblano Pepper or Orange Bell Pepper:1
- Cannellini Beans, Drained and Rinsed:3 15-ounce cans
- Thinly Sliced Soppressata, Cut Into Strips, Optional:4 ounces
- Extra-Virgin Olive Oil:6 tablespoons
- Sherry Vinegar:4 tablespoons
- Fresh Lemon Juice:1 tablespoon
- Garlic Cloves, Minced:2
- Chopped Fresh Oregano or 1 1/2 Teaspoons Dried Oregano:1 tablespoon
- Fine Sea Salt:1 teaspoon
- Freshly Ground Black Pepper:1/2 teaspoon
- Chopped Fresh Flat-Leaf Parsley:1/4 cup
- Radicchio, Thinly Sliced:1 1/2 cups
Tips & Notes
- The salad keeps well in an airtight container for 4 days.
- For a vegetarian version, omit the soppressata and add a pinch of red pepper flakes for extra bite.
- If radicchio is too bitter for your taste, use a smaller amount or substitute thinly sliced endive.
- Cooked dried cannellini beans can replace the canned beans; use about 4 1/2 cups cooked beans.
