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Kalyn's Kitchen

White Bean and Roasted Red Pepper Salad with Tomato-Basil Dressing

This White Bean and Roasted Red Pepper Salad with Tomato-Basil Dressing is a recipe I came up with after I learned how to roast red peppers on a barbecue grill! Use Salad Recipes for more tasty ideas like this one!

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White Bean and Roasted Red Pepper Salad with Tomato-Basil Dressing

When I posted how to roast red peppers on a barbecue grill, I promised I’d share the salad I made with the roasted red peppers, and this White Bean and Roasted Red Pepper Salad with Tomato-Basil Dressing was created with those roasted peppers in mind But the dressing was inspired by “Hmm, what’s in the freezer that I need to use?” I used some of last summer’s slow roasted tomatoes and frozen basil puree to start making room for this year’s garden surplus, but I’ll tell you how to substitute those ingredients if you don’t have them in your freezer.

The roasted red peppers added a lot of flavor to this salad, but it was the double basil (as a dressing ingredient and chopped basil in the salad) that makes this salad especially flavorful! I used a lot of basil since I have plenty in my garden, but if you have to buy basil, you can get by with less. Basil is definitely one of my favorite herbs, and something I’ve been growing from seeds for many years. There are many types of basil, and it’s one of the world’s most popular herbs, used in many cuisines around the world. The distinctive flavor of basil will disappear with long cooking time, so it should either be used fresh, or added during the last few minutes of cooking.

Process photos for White Bean and Roasted Red Pepper Salad with Tomato-Basil Dressing

Start roasting peppers on the grill, if you’re roasting your own (or drain the canned roasted peppers). While peppers roast, put two cans of white beans in a colander placed in the sink. Rinse the beans until no more foam appears, then let them drain. The next photo shows the slow roasted tomatoes (thawed overnight in the fridge) and the still-frozen basil I used to make the dressing. I thawed the basil in the microwave for about one minute.

Using a food processor, blender, or the bowl of an immersion blender, puree together roasted tomatoes, basil puree, white balsamic vinegar, minced garlic, water, and Spike seasoning. Remove processor blade and whisk in olive oil. By now you have roasted, steamed, and peeled your peppers. Cut the pepper pieces into short strips about 1/4 inch wide.

Combine drained beans, pepper strips, and about 1/2 cup of the dressing. If making ahead, this can be refrigerated for a few hours. Just before serving stir in chopped basil and chopped oregano, and a bit more dressing. Serve immediately.

Make it a Meal:

This salad with white beans and roasted red peppers would be delicious as a side dish with something like Carol’s Completely Fabulous Grilled Tri-Tip or Grilled Chicken with Lemon, Capers, and Oregano.

More Bean Salads to Try:

Cucumber and Tomato Salad with Marinated Garbanzo Beans, Feta, and Herbs
Garbanzo, Tomato, Avocado, and Cilantro Salad with Lime and Chile Dressing
Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro
Black Bean and Pepper Salad with Cilantro and Lime

White Bean and Roasted Red Pepper Salad with Tomato-Basil Dressing

This White Bean and Roasted Red Pepper Salad with Tomato-Basil Dressing is a delicious lunch!



  • 2 cans (15 oz.) white beans, rinsed and drained well
  • 2 red bell peppers, roasted on a grill, or use 1-2 cups roasted red pepper strips from a jar
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh oregano (optional)
  • sea salt, fresh ground black pepper to taste

Dressing Ingredients

  • 3/4 cup slow roasted tomatoes (or use 1 can Muir Glen Fire Roasted Organic Tomatoes, very well drained (save the liquid and use to replace water in the dressing)
  • 1/4 cup frozen basil puree (or use generous 1/4 cup finely chopped fresh basil
  • 1/4 cup white balsamic vinegar or white wine vinegar
  • 2-3 T water (or tomato liquid if using canned tomatoes)
  • 1 tsp. minced garlic
  • 1/4 C olive oil
  • 1 tsp. Spike Seasoning (if you don’t have Spike I would use some other type of season salt)


  1. If you’re roasting your own peppers, preheat gas or charcoal barbecue grill to high and follow instructions for how to roast red bell peppers on a barbecue grill, or use your own method for roasting peppers.
  2. While peppers are roasting, dump 2 cans white beans into a colander that’s been placed in the sink.
  3. Rinse beans until no more foam appears, then let drain well. (Sometimes I blot the beans with a paper towel if they still seem wet.)
  4. While beans are draining, combine slow roasted tomatoes,  frozen basil puree, vinegar, 2 T water, garlic, and  Spike Seasoning in food processor.
  5. Puree until ingredients are well combined, then taste to see if you want to add another tablespoon of water.
  6. Remove mixing blade and use small whisk to mix olive oil into dressing.
  7. Cut roasted peppers into strips, then put drained beans and pepper strips into a plastic bowl. (If making ahead, use a bowl with a lid.)
  8. Mix 1/2 cup dressing into bean pepper mixture. (If making ahead, refrigerate at this point.)
  9. Just before serving mix in fresh chopped basil, chopped oregano, and a bit more dressing. (You will not need all the dressing. See below for ideas for using it.)
  10. Season to taste with salt and fresh ground black pepper, and serve.


Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
White Bean and Roasted Red Pepper Salad with Tomato-Basil Dressing is a great dish for low-glycemic diet plans, and for any phase of the South Beach Diet. Salads with beans would be too high in carbs for traditional low-carb diets.

Find More Recipes Like This One:Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Blogger Info:
This recipe was first posted for Weekend Herb Blogging #142, hosted by Archana’s Kitchen.

Pinterest image of White Bean and Roasted Red Pepper Salad with Tomato-Basil Dressing

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    29 Comments on “White Bean and Roasted Red Pepper Salad with Tomato-Basil Dressing”

  1. What a great, healthy summer salad.
    I am always looking for tasty ways to get beans into the family.

  2. This salad is just packed with flavour!

  3. Hi Kalyn, thanks for the link! I am really enjoying eating white beans at the moment.

  4. Gorgeous salad, Kalyn! I love white beans with anything… but add in basil and tomatoes… and peppers… sigh….

  5. Yum Yum. Every time I see your slow roasted tomatoes I fell jealous!

  6. Just discovered your blog. I love your bean salad. Looks very yummy.

  7. look delicious, but im never try to eat before

  8. Reading your blog is like peering into summer right now Kalyn. I’m loving it.

  9. I love the sound of this, Kalyn. And it looks so beautiful as well. This would be the ideal picnic food! (No fear of anything going off in the heat)


    P.S. Lucky you that basil grows like a weed!