White Bean and Red Pepper Salad with Pine Nut Dress

Name: White Bean and Red Pepper Salad with Pine Nut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried large white beans, such as white Aztec, gigantes or limas (9 ounces), soaked overnight in cold water and drained; 2 garlic cloves; Salt; 2 large red bell peppershalved lengthwise, cored and seeded; Vegetable oil, for brushing; 1/4 cup water; One 4-inch square of crustless white bread; 1/3 cup pine nuts, lightly toasted; 2 tablespoons fresh lemon juice; 1 tablespoon extra-virgin olive oil; 3 tablespoons finely chopped parsley; Freshly ground pepper; 1/4 cup black olives, such as NiCoise

Servings: persons

1 1/2 cups dried large white beans, such as white Aztec, gigantes or limas (9 ounces), soaked overnight in cold water and drained
2 garlic cloves
Salt
2 large red bell peppershalved lengthwise, cored and seeded
Vegetable oil, for brushing
1/4 cup water
One 4-inch square of crustless white bread
1/3 cup pine nuts, lightly toasted
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
3 tablespoons finely chopped parsley
Freshly ground pepper
1/4 cup black olives, such as NiCoise

1
In a large saucepan, cover the beans generously with water.
2
Add 1 garlic clove and bring to a boil.
3
Cover partially and simmer over low heat until the beans are almost tender, about 1 hour and 45 minutes.
4
Add 1 1/2 teaspoons of salt and simmer until the beans are tender, about 20 minutes longer.
5
Measure out and reserve 1/4 cup of the bean cooking liquid.
6
Meanwhile, preheat the broiler.
7
Flatten the red peppers with your hands and brush the skins with oil; arrange skin side up on a baking sheet.
8
Broil 5 inches from the heat for about 8 minutes, or until the skins are blistered and charred in places.
9
Transfer the peppers to a plate and stack them to steam and cool.
10
Remove the skins and slice the peppers lengthwise into 1-inch strips.
11
In a shallow bowl, pour the water over the bread and set aside for 5 minutes.
12
Coarsely chop the 1 remaining garlic clove.
13
In a food processor, combine the bread with the garlic, pine nuts, lemon juice, olive oil and 1/4 teaspoon salt.
14
Add the reserved 1/4 cup of warm bean cooking liquid and puree until the sauce is smooth.
15
Transfer to a serving bowl.
16
Drain the beans thoroughly.
17
Add them to the sauce along with 2 tablespoons of the parsley; fold them into the sauce.
18
Season with salt and pepper.
19
Garnish with the red peppers, olives and the remaining 1 tablespoon of parsley and serve.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups dried large white beans, such as white Aztec, gigantes or limas (9 ounces), soaked overnight in cold water and drained, 2 garlic cloves, Salt, 2 large red bell peppershalved lengthwise, cored and seeded, and more.

Yes, White Bean and Red Pepper Salad with Pine Nut Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

White Bean and Red Pepper Salad with Pine Nut Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions