Charred White Bean & Grilled Pepper Salad with Lemon-Basil Vinaigrette
This vibrant salad features protein-packed white beans and sweet bell peppers charred to perfection on the stovetop, tossed in a zesty lemon-basil vinaigrette. Ready in just 25 minutes, it's a fresh, high-protein meal that's perfect for lunch or a light dinner.
- 3 cups cooked white beans (cannellini or navy)
- 1 large red bell pepper
- 1 large yellow bell pepper
- 0.5 medium red onion
- 0.25 cup fresh basil leaves, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 0.5 tsp salt
- 0.25 tsp black pepper
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Instructions
Slice the bell peppers and red onion into strips. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add peppers and onion, cooking until lightly charred and softened, about 7 minutes, stirring occasionally.
⏱️ 7 minutes 🌡️ Medium-high heatAdd the cooked white beans to the skillet and cook for 2-3 minutes until heated through and slightly crisped, stirring gently.
⏱️ 3 minutes 🌡️ Medium-high heatIn a small bowl, whisk together remaining olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and black pepper to make the vinaigrette.
⏱️ 2 minutesTransfer the charred bean and pepper mixture to a large bowl. Add chopped basil and toss with the lemon-basil vinaigrette until well combined.
⏱️ 2 minutesServe warm or at room temperature. Garnish with extra basil if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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