Spanish Bean Salad with Pepper and Red Onion Recipe
This white bean salad is a filling yet light dish that in Spain often appears on the table as a quick lunch on a hot day. The beans, pepper, and red onion soak up the flavor of the olive oil and vinegar, so the salad is bold and vibrant even though the ingredients are simple. It’s a bit like an Italian bean salad, but with more crunchy pepper and fewer herbs.
A simple Spanish-style salad that turns pantry staples into a fresh, vibrant meal. The combination of creamy white beans with crunchy pepper and sharp red onion makes it both satisfying and refreshing, perfect for hot days or as an easy make-ahead lunch.
Chef's tips
Use good-quality olive oil and a vinegar you like the taste of, because they are the main source of flavor here. Don’t skip the resting time – even 10 minutes makes a big difference in how well the beans absorb the dressing. If the onion is very sharp, you can briefly rinse the slices in cold water and pat dry before adding them to the salad.
How to serve
Serve slightly chilled or at room temperature with crusty bread, as part of a tapas spread, or alongside grilled fish, chicken, or roasted vegetables. It also works well spooned over toasted bread as a rustic bruschetta-style topping.
Ingredients
- white beans from a can drained and rinsed in a sieve - 400 g
- bell pepper red or yellow, diced - 1 piece
- red onion thinly sliced - 0.5 pieces
- cherry tomatoes halved - 10 pieces
- olive oil preferably extra virgin - 3 tablespoons
- wine vinegar white or red - 1.5 tablespoons
- garlic finely chopped or grated - 0.5 clove
- parsley fresh, chopped - 1 tablespoon
- salt to taste
- black pepper to taste
Preparation
- Drain the beans in a sieve and rinse under running water, then let them drain very well.
- Put the beans into a large bowl, add the diced pepper, red onion, and cherry tomatoes.
- In a small bowl, whisk together the olive oil, vinegar, chopped garlic, a pinch of salt, and pepper until the dressing is smooth.
- Pour the dressing over the vegetables and beans, and gently toss with a spoon so you don’t crush the beans.
- Add the chopped parsley, toss lightly again, and taste – if needed, season with an extra pinch of salt or a little more vinegar.
- Leave the salad to stand for 10 minutes at room temperature so the flavors meld, then serve.
Storage
No storage information available for this dish.
This salad is one of those dishes that prove how little you need to make something truly satisfying: a can of beans, a crisp pepper, some onion, and a bright dressing. It’s ideal for busy days and travels well, so I often pack it for work or picnics.
