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Whisk the dressing ingredients together and taste to adjust any of them to suit you. Add more vinegar if you want a tangier flavor. Set aside.
Put the beans in a large salad bowl. Add the rest of the ingredients and toss with enough dressing to coat everything but not drown the salad.
Chill the salad thoroughly before serving. The salad will keep, well covered, for several days in the refrigerator. Note: if making this bean salad ahead of time I like to leave out the tomatoes until you are ready to serve. Tomatoes tend to get mushy in the refrigerator.
Notes
*Peppadew peppers are sweet and tangy, bite-sized peppers originating from South Africa. They are typically red, but can also be found in yellow, and boast a unique flavor profile combining sweetness with a mild, pleasant heat. Substitute another marinated pepper like cherry peppers or banana peppers.
As with all bean salads, be sure to give it a quick toss just before serving if it’s been sitting, the dressing will tend to settle at the bottom
Those delicious cannellini beans are delicate! Be gentle when you rinse and toss them.
This is a great salad to store in mason jars for grab and go lunches, like I did with my Layered 7-Bean Salad in a Jar recipe.
Nutrition
Calories: 274.23kcal | Carbohydrates: 29.66g | Protein: 10.23g | Fat: 14.03g | Sodium: 542.18mg | Fiber: 8.13g | Sugar: 4.95g
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