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Cannellini Bean Salad with Roasted Peppers


  • 1 large sweet red pepper
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 1 medium red onion, sliced and separated into rings
  • 1/4 cup minced fresh basil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • 1. Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes.
  • 2. Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.

Nutrition Facts

3/4 cup: 190 calories, 6g fat (1g saturated fat), 0 cholesterol, 472mg sodium, 26g carbohydrate (1g sugars, 7g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.


Average Rating: 4.5
  • katlaydee3
    Aug 31, 2011

    This was excellent and I don't like most bean salads. I would definitely recommend it.

  • bluebowtye
    Feb 9, 2010

    This is a very quick salad especially if you use the jarred roasted red peppers. I like to serve it in the summer with BBQ.

  • waterlilyFL
    Jan 1, 2009

    This salad tastes like it came from a fancy deli and is so easy to put together with the jarred roasted red peppers. I prefer to make it the day before I plan to serve it.

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