Roasted Red Pepper and White Bean Salad with Basil

Cannellini beans absorb a red-wine vinaigrette during a short rest, with roasted red peppers leading the flavor and fresh basil brightening the finish.

30 min

4 servings

Cannellini beans and glossy roasted red pepper strips are topped with fresh torn basil in a shallow bowl.

Ingredients

2 (15 oz) cans cannellini beans, drained and rinsed

12 oz jar roasted red peppers, drained and cut into 1/2-inch strips

1/2 small red onion, thinly sliced

1/2 cup fresh basil leaves, torn

3 tbsp extra-virgin olive oil

1 1/2 tbsp red-wine vinegar

3/4 tsp kosher salt

1/2 tsp freshly ground black pepper

Equipment

Colander · Large serving bowl · Whisk · Wide spoon

Keep the beans intact

Use a wide spoon and fold from the bottom; vigorous stirring can break the tender cannellini beans.

Hold the basil

The dressed beans and vegetables can rest ahead; fold in basil just before serving for the freshest aroma.

Prepare the salad

01. Drain and rinse the cannellini beans, then shake off excess water so the dressing clings instead of pooling.

02. Drain the roasted peppers into 1/2-inch strips and thinly slice the red onion for even bites.

Dress and rest

03. Whisk olive oil, red-wine vinegar, salt, and black pepper in the serving bowl until glossy.

04. Fold in beans, peppers, and onion slowly to coat without crushing the beans.

05. Rest 15 minutes at room temperature, folding once halfway through so the beans absorb the dressing.

Finish and serve

06. Tear the basil and fold it through just before serving, when its aroma will stay bright.

07. Taste a bean with pepper, adjust salt or black pepper if needed, and serve at room temperature.