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Roasted Red Pepper & White Bean Salad

I'm excited to share with you my newest lunch recipe that's both easy and bursting with flavour: Roasted Red Pepper & Bean Salad.

Lately, I've had a. bit of an obsession with super easy but satisfying lunches that are super easy to make and even easier to enjoy at work! I find a dense bean salad can sometimes do the trick, so here's my newest creation!

This dish is a celebration of vibrant colors and wholesome ingredients, offering a perfect blend of roasted red peppers, creamy white beans, salami, and super easy balsamic dressing. With minimal prep and maximum taste, it's perfect for those hectic days when you need something nutritious and satisfying on the table/desk in no time.

Roasted Red Pepper & White Bean Salad

Serves: 4
Prep time: 20 minutes

  • 1 can chickpeas, drained & rinsed

  • 1 can white kidney beans, drained & rinsed

  • 1 ½ cups chopped roasted red peppers

  • ½ red onion, diced

  • 1 cup chopped salami

  • 1 ¼ cup bocconcini, or chopped mozzarella

  • ½ cup chopped fresh parsley

  • 1 ½ teaspoons dried basil

  • ¼ teaspoon black pepper

  • 1 teaspoon salt

  • ¼ cup olive oil

  • ¼ cup balsamic vinegar


  1. In a large bowl, add all ingredients and mix until full combined.

  2. Enjoy with fresh parsley on top, or store in an air-tight container in the refrigerator for up to 4 days.

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