This Spanish inspired White Bean and Pepper Salad recipe is great for vegetarians and omnivores alike. The dressing is the key. Well worth the effort, it looks and tastes great…

White Bean, Peppers and Sausage Salad

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Course: Lunch
Cuisine: Spanish
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Degree of Difficulty : Easy
Servings: 2 people
Tip : The ingredients for the dressing are really important, you can substitute lentils or other types of beans, but will also need the peppers and the onion to make the dish,



  • 1 16 oz can cannellini beans strained and rinsed
  • 1/3 whole bell pepper green and red, diced into 1/2" dice
  • 1/3 medium red onion diced
  • 1/2 cup dried currants
  • 1/2 cup celery stalk finely diced
  • 1 lb sweet Italian sausage links


  • 1 large clove garlic grated
  • 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


  • 5-6 sprigs Italian Parsley coarsely chopped
  • 5-6 tomatoes baby plum tomatoes cut in half


  • Gather all ingredients before starting recipe


  • Combine grated garlic, cumin, black pepper, cinnamon, allspice, sugar, tomato paste and Sherry vinegar in wide mouth jar and using an immersion blender, combine all ingredients. Then, while the blender is running, slowly drizzle in the 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


  • Drain and rinse beans and place in a medium mixing bowl.
  • Peel and finely chop 1/3 of a medium red onion
  • Chop 1/3 of a whole medium/large red and green bell pepper into 1/4" dice
  • Chop 1 medium stalk of celery into 1/4" dice
  • Combine chopped vegetables with drained beans and add the dressing to the mixture, blend to combine,
  • Set aside while the sausages are cooking 10-15 minutes
  • Add 1/2 cup of dried currants to the vegetable, bean mixture and gently stir to combine


  • Place 4 small link sausages or 2 large Italian sausages in a non-stick frying pan and cook over medium high heat until the sausages are nicely browned on all sides, about 3-4 minutes per side.


  • Roughly chop parsley
  • Mound a good portion of the vegetable mixture on an individual serving plate
  • Sprinkle with parsley and some more currants,
  • Cut sausages into 1 to 1 1/2 inch slices and top the salad with the sausage

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