Salad: Spain – Ensalada de alubias blancas con pimiento asado (White bean salad with roasted red pepper and sherry vinegar)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

- 14 oz (400 g) cooked white beans (cannellini or alubias blancas), drained but some liquid reserved
- 2 medium tomatoes, about 8 oz (225 g), diced
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tbsp (15 ml) sherry vinegar
- 1 cup (150 g) roasted red bell pepper, diced (about 1 large roasted pepper)
- 1/4 cup (40 g) red onion, finely chopped
- 2 tbsp (8 g) fresh parsley, chopped
- 1 clove garlic, minced
- 1/2 tsp (1 g) smoked paprika (pimentón)
- 2 tbsp (30 ml) reserved bean liquid or water, if needed to loosen dressing
- salt, to taste
- black pepper, to taste

Instructions

1. Drain the cooked beans into a bowl, reserving about 2 tablespoons (30 ml) of the cooking liquid; gently rinse if very starchy and then return to the bowl.
2. In a small bowl whisk together the olive oil, sherry vinegar, minced garlic, smoked paprika, and 1 tablespoon (15 ml) of the reserved bean liquid (or water) until emulsified; season with salt, to taste and black pepper, to taste.
3. Add the diced tomatoes, roasted red pepper, and finely chopped red onion to the beans. Pour the dressing over the mixture and toss gently to coat without breaking the beans.
4. Stir in the chopped parsley, taste and adjust seasoning with salt, to taste and black pepper, to taste; add more reserved bean liquid or water, 1 tablespoon (15 ml) at a time, if the salad seems dry.
5. Cover and chill the salad at least 20 minutes (preferably 30–60 minutes) to allow flavors to meld before serving. Serve cold or at cool room temperature.