Name: Cannellini Bean Salad with Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean-American
Ingredients: ¼ tsp black pepper; ¼ tsp salt; 1 can (15 oz) cannellini beans; 1 clove garlic, minced; 1 large bell pepper; 1 medium zucchini; 2 cups arugula; 2 tbsp chopped parsley; 2 tbsp lemon juice; 3 tbsp olive oil

This Cannellini Bean Salad with Roasted Vegetables features creamy beans and caramelized veggies in a zesty dressing. Perfect for a light dinner, it’s an easy recipe that blends fresh, roasted flavors into a nutritious, plant-based meal.

Why You’ll Love This Recipe

This cannellini bean salad with roasted vegetables is a nutritious, healthy dinner that combines creamy cannellini beans with caramelized, flavorful roasted veggies in a zesty dressing, offering a light yet satisfying plant-based meal. Quick to prepare and perfect for warm evenings, it’s packed with protein, fiber, and vitamins. Versatile and vibrant, it provides a guilt-free indulgence that’s both delicious and wholesome.

Recipe Tips and Tricks

Rinse Beans Well: Removes excess sodium from canned beans.
Roast Veggies Evenly: Cut into uniform pieces for consistent cooking.
Use Fresh Herbs: Enhances flavor over dried varieties.
Toss Gently: Prevents mashing the beans.
Check Seasoning: Taste and adjust salt based on beans.
Serve at Room Temp: Maximizes the veggie-bean contrast.
Store Dressing Separately: Keeps salad fresh if needed.
Add Nuts for Crunch: Boosts texture if desired.
Cool Veggies Slightly: Prevents wilting the greens.
Reheat Gently: Restores flavor if needed.

Yield: 4 servings

Cannellini Bean Salad with Roasted Vegetables

Creamy cannellini bean salad with roasted veggies, healthy dinner.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

¼ tsp black pepper
¼ tsp salt
1 can (15 oz) cannellini beans
1 clove garlic, minced
1 large bell pepper
1 medium zucchini
2 cups arugula
2 tbsp chopped parsley
2 tbsp lemon juice
3 tbsp olive oil

Instructions

Preheat Oven: Set oven to 400°F and line a baking sheet with parchment paper.
Prep the Veggies: Slice zucchini and dice bell pepper into uniform pieces, then toss with 2 tbsp olive oil, salt, and pepper. Spread on the baking sheet.
Roast the Veggies: Bake for 20-25 minutes, flipping halfway, until caramelized and tender. Let cool slightly.
Prep the Beans: Drain and rinse cannellini beans, then set aside.
Make the Dressing: In a small bowl, whisk together remaining 1 tbsp olive oil, lemon juice, minced garlic, and a pinch of salt and pepper.
Combine Salad Base: In a large bowl, gently toss the roasted veggies, cannellini beans, and chopped parsley.
Add Arugula: Fold in fresh arugula to keep it vibrant and crisp.
Dress the Salad: Drizzle the dressing over the salad and toss gently to coat.
Rest the Dish: Let the salad sit for 5 minutes to allow flavors to meld.
Serve and Enjoy: Serve at room temperature and savor this fresh, hearty delight!

Notes

Rinse beans thoroughly to reduce sodium; roast veggies evenly for flavor.
Toss gently to preserve texture; use fresh herbs for best taste.
Store components separately to maintain freshness; assemble fresh to avoid wilting.
This recipe can be adapted for low-carb or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 171Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 371mgCarbohydrates 18gFiber 4gSugar 7gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Cannellini Beans (1 can, 15 oz): Drained and rinsed, for creaminess.
Zucchini (1 medium): Sliced for roasting.
Bell Pepper (1 large): Red or yellow, diced for sweetness.
Olive Oil (3 tbsp): Extra virgin for roasting and dressing.
Lemon Juice (2 tbsp): Fresh for zesty tang.
Garlic (1 clove): Minced for aromatic depth.
Parsley (2 tbsp, chopped): Fresh for herbal lift.
Salt (¼ tsp): Enhances flavor; adjust to taste.
Black Pepper (¼ tsp): Adds a subtle kick.
Arugula (2 cups): Fresh, for added greens.

Variations and Substitutions

Bean Swap: Use chickpeas or white beans.
Veggie Swap: Replace with eggplant or carrots.
Oil Swap: Use avocado oil or omit for oil-free.
Citrus Swap: Use lime juice instead of lemon.
Herb Swap: Replace parsley with basil or cilantro.
Greens Swap: Use spinach or kale instead of arugula.
Nut Add-In: Add almonds or walnuts for crunch.
Low-Sodium: Reduce or skip salt based on beans.

Storage Options

Refrigerator: Store salad and dressing separately in airtight containers for up to 3 days; toss before serving.
Freezer: Not recommended due to fresh veggies.
Reheating: Not applicable; serve cold or at room temp.