Cookwith

Name: Mediterranean White Bean & Roasted Vegetable Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 (15 oz) can white kidney beans (cannellini), drained and rinsed; 1 small zucchini, diced; 1 red bell pepper, diced; 1/2 small red onion, thinly sliced; 1 cup cherry tomatoes, halved; 2 tbsp extra virgin olive oil, divided; 1 tbsp red wine vinegar; 1 lemon, zested and juiced; 1 tsp dried oregano; 1/2 tsp smoked paprika; 1/4 tsp freshly ground black pepper; 1/4 cup fresh parsley, chopped; 2 tbsp fresh basil, chiffonade (optional)

Mediterranean White Bean & Roasted Vegetable Salad

GingerCherry5442

This Mediterranean White Bean & Roasted Vegetable Salad is a celebration of vibrant California summer produce and the creamy texture of white kidney beans. Roasting the vegetables brings out their natural sweetness and adds irresistible depth, while a punchy lemon and vinegar dressing keeps things bright and refreshing. Perfect on its own for a light dinner, or as a hearty side for grilled dishes. This dish is packed with fiber, protein, and bold flavor, fitting beautifully with low-carb, Mediterranean, and vegetarian lifestyles.

Ingredients

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss diced zucchini, red bell pepper, and red onion with 1 tbsp olive oil, smoked paprika, oregano, and a generous grind of black pepper. Spread in a single layer on the baking sheet.
Roast vegetables for 15-18 minutes, stirring once, until tender and lightly caramelized. Let cool slightly.
Meanwhile, in a large salad bowl, combine drained white kidney beans and cherry tomatoes.
In a small bowl, whisk together lemon zest, lemon juice, red wine vinegar, and remaining 1 tbsp olive oil. Taste and adjust with more lemon or vinegar if desired.
Add roasted vegetables to the beans and tomatoes. Pour over the dressing and toss gently to combine.
Fold in chopped parsley and basil (if using). Taste and adjust seasoning, adding more lemon or herbs as you like.
Serve at room temperature or slightly chilled. Drizzle with extra olive oil and garnish with more herbs if desired.