It’s super easy to make this Spanish White Bean and Bell Pepper Salad to serve as a delicious and different summer side dish. I usually pair it with some grilled sausage, pork tenderloin, or even rotisserie chicken, it makes for a quick and tasty meal when it’s hot outside!

Spanish White Bean and Bell Pepper Salad

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Course: Salad, Sides
Cuisine: Spanish
Prep Time: 15 minutes
Total Time: 15 minutes
Degree of Difficulty : Easy
Servings: 2 people

Ingredients 

Salad

  • 1 16 oz can cannellini or tondini beans strained and rinsed
  • 1/3 whole red and green bell pepper cut into 1/4" dice
  • 1/3 medium red onion diced
  • 1/2 cup dried currants or raisins
  • 1/2 cup celery stalk finely diced

Dressing

  • 1 large clove grated garlic
  • 2 tsp kosher salt
  • 1 tsp granulated sugar
  • 1 tsp ground cumin
  • 1 tsp ground black pepper
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 3 tbsp tomato paste
  • 3 tbsp sherry vinegar
  • 1/2 cup olive oil

Garnish

  • 3-4 sprigs finely chopped fresh parsley
  • 4-6 baby plum tomatoes

Instructions

  • Gather all ingredients before starting the recipe.

Dressing

  • Combine 1 large clove grated garlic, 1 tsp ground cumin, 1 tsp ground black pepper, 1/2 tsp cinnamon, 1/2 tsp allspice, 1 tsp granulated sugar, 3 tbsp tomato paste, 3 tbsp sherry vinegar, and 2 tsp kosher salt in wide mouth jar and using an immersion blender, combine all ingredients. Then, while the blender is running, slowly drizzle in 1/2 cup olive oil. Blend until the mixture becomes thick and totally emulsified.
  • Set dressing aside and allow the flavors to combine, up to 2 hours before using

Salad

  • Drain 1 16 oz can cannellini or tondini beans and rinse and place in a medium mixing bowl. Add 1/3 medium red onion, 1/3 whole red and green bell pepper cut into 1/4" dice and 1/2 cup celery stalk cut into 1/4" dice. Halve 4-6 baby plum tomatoes if using for garnish.
  • Add 1/2 cup dried currants or raisins to the vegetable, bean mixture and gently stir to combine. Mix with 2-3 tablespoons of the dressing and serve.

I used Italian tondini white beans in this salad because I like the size and shape of the beans and I find that they stay firm and not mushy. You can probably find it at an Italian neighborhood grocer if you have one near you.

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