Cannellini Bean Salad Recipe with Peaches and Peppers

This bean salad uses canned cannellini beans because I wanted their softer texture to pair well with the ripe peach and their white color to make the color of the peppers and peaches more vibrant. However, this recipe could also be made with any of the following: kidney beans, navy beans, black beans, or chickpeas. You could also use home cooked beans instead of canned beans.

Course: beans, Salad, Side Dish

Cuisine: Farm to table, Gluten Free, mediterranean diet, vegan, vegetarian

Keyword: bean, bean salad, peaches, pepper, plant based, red pepper, salad

Prep Time: 5

Total Time: 5

Servings: servings

Calories: 142kcal

Author: Lisa Garcia, registered dietitian nutritionist

Ingredients

1 15 ounce can of cannellini beans, rinsed well
1 large red pepper, diced into bite-sized pieces
1 medium peach, diced (leave peel on)
1 or 2 scallions, diced
1 teaspoon dried parsley or cilantro (or 2 teaspoons fresh)
2 teaspoons olive oil
1 tablespoon white balsamic vinegar
black pepper to taste
garlic powder to taste (optional)

Instructions

Place first four ingredients in a bowl and gently mix.
Drizzle remaining ingredients on top and gently mix until salad is coated.
Serve immediately or chill. Use within three days.

Notes

If you are using home cooked beans or low sodium canned beans, you may find you need to add a dash of salt to the salad.
Read more at "Are canned beans better than dry beans cooked at home?"

Nutrition