Spiced Cannellini Bean & Roasted Pepper Salad with Lemon-Herb Vinaigrette
This vibrant vegetarian salad features sheet-pan roasted bell peppers, onions, and cannellini beans tossed in a zesty lemon-herb vinaigrette. Perfect as a hearty main or side, it's packed with protein, fiber, and fresh Mediterranean flavor.
- 2 cups cannellini beans (drained and rinsed)
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium red onion, sliced
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.75 tsp salt
- 0.5 tsp black pepper
- 1 cup cherry tomatoes, halved
- 0.25 cup fresh parsley, chopped
- 3 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 clove garlic, minced
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Instructions
Preheat the oven to 425°F (218°C). Line a sheet pan with parchment paper.
🌡️ 425°FOn the sheet pan, toss sliced bell peppers, red onion, and cannellini beans with 2 tablespoons olive oil, smoked paprika, cumin, salt, and black pepper. Spread evenly.
⏱️ 3 minutes 🌡️ 425°FRoast for 15 minutes, stirring halfway, until vegetables are tender and beans are lightly crisped.
⏱️ 15 minutes 🌡️ 425°FWhile roasting, whisk together remaining 1 tablespoon olive oil, lemon juice, Dijon mustard, honey (or maple syrup), and minced garlic in a small bowl for the vinaigrette.
⏱️ 2 minutesRemove roasted beans and vegetables from oven. Let cool slightly, then transfer to a large bowl. Add cherry tomatoes and parsley.
⏱️ 2 minutesDrizzle with lemon-herb vinaigrette and toss gently to combine. Serve warm or at room temperature.
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Nutrition Information
Per serving. Values are approximate and may vary.
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