This Spanish bean salad is a great tapas or buffet recipe. It's delicious on its own as a main meal but also great as a side dish and so speedy to prepare too! It's also vegan and gluten-free.
I am going on holiday to Spain soon and my thoughts have already turned to thinking about all the delicious food I'm going to eat once we're there. Don't you just love Spanish food too?
I know I'll be able to eat hearty bean dishes, light salads, freshly cooked fish as well as chicken and chorizo dishes quite happily for just over a week.
And as I'm thinking about all that gorgeous Spanish food, I'm also wanting to make Spanish dishes in my own kitchen in preparation.
I've got quite a lot of Spanish inspired recipes here on Searching for Spice. However, this easy bean salad, along with my spicy gazpacho, is one of my only vegan and vegetarian Spanish recipes.
I have to admit, I have a tendency to add chorizo to lots of my Spanish recipes for that lovely warm smoked paprika flavour. And if you feel that way too, you'll find loads of chorizo recipes on Searching for Spice including these wonderful huevos rotos, this chorizo and butter bean stew and this Spanish rice stuffed marrow.
But, back to this Spanish bean salad recipe!
What ingredients do you need for Spanish bean salad?
Do check out the full recipe card further down the post but basically, to make this red pepper and cannellini bean salad you'll need:
- Cannellini beans - I use a tin of cannellini beans but you can also use dried beans, you'll just need to soak and cook them first.
- Red peppers in oil - I use peppers from a jar but if you want you can roast your own peppers before making this.
- Onions - I usually use spring onions for this but red onions also work really well.
- Capers - These add a lovely flavour to this salad. I keep a jar in the fridge and just use a spoonful at a time as they keep well for a while.
- Vinegar - You can use white wine or sherry vinegar. Or if you don't have those then even red wine vinegar or cider vinegar will work.
- Extra virgin olive oil - Use a good quality olive oil for this
- Seasoning - Just a little salt and black pepper
How do you make this Spanish bean salad?
I don't think you even need any instructions. Just make sure to taste it and add extra seasoning, oil or vinegar to make it really sing!
The great thing about this Spanish cannellini bean salad is that you can prepare it in a matter of minutes. It's one of the easiest recipes there is! It really is just a matter of assembling the ingredients.
If you are making it with canned beans and peppers it is just a matter of mixing everything together. The only fresh ingredient is the spring onions but if you don't have spring onions you could use a little diced red or white onion. All the other ingredients are straight out of cans, jars and bottles.
That doesn't mean it's not a tasty salad. Oh no! It's full of flavour. The capers and onions along with the vinegar in the dressing make sure that this is a salad you will want to eat more of! It's just a really convenient store cupboard recipe for when you've almost run out of fresh ingredients.
Substitions and adaptations
If you find capers and onion quite strong then just add a little less of each. You could easily adapt the rest of the salad too. Why not add olives, diced fresh tomatoes or sundried tomatoes to mix it up a bit? You could even add some diced chilli pepper.
I love cannellini beans in this salad but it also works with kidney beans or black beans. Use whatever you have in the cupboad. After all, that's the whole point of a store cupboard recipe: Use what you have to hand!
How to serve this Spanish Bean salad
This vegan bean salad makes a great side dish or a main meal. I am happy to eat it by itself for a light lunch but have also eaten it with leftover couscous flavoured with ras el hanout.
It would be lovely with freshly baked crusty bread too to mop up the vinegary dressing. Why not make this garlic and herb butter quick bread to go with it?
How long can you store it in the fridge?
I love recipes that I can put back in the fridge and eaten the next day too. This Spanish bean salad is perfect for that. The flavours soak into the beans and it's possibly even better the next day.
It keeps well in the fridge for up to three days.
Spanish Bean and Pepper Salad
- 400 g tin cannellini beans drained and rinsed
- 2 skinned red peppers in oil cut into long strips
- 2 spring onions sliced
- 1 tablespoon capers rinsed
- 2 tablespoon white wine or sherry vinegar
- 1 tablespoon extra virgin olive oil
- Pinch Salt to taste
- Pinch Black pepper to taste
- Put all the ingredients in a bowl and mix gently together.
- Serve as a tapas, side dish or even as a main meal.
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Places I'm sharing this spanish bean salad
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Keep in touch
Do let me know if you make this Spanish bean salad or any of my other recipes. I love to get feedback from readers.