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.
Maybe I'm wrong (or just too much of a carnivore!) but I can't think of many vegetarian Spanish recipes, although I'm sure there are quite a few!
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 and this Spanish rice stuffed marrow.
But, back to this Spanish bean salad, which is vegan after all! And if you're looking for vegan recipes you probably don't want to be thinking about chorizo. Although I have heard you can get a pretty good vegan version.
Why this bean salad is so good!
The great thing about this Spanish bean salad is that you can prepare it in a matter of minutes. It really is just a matter of assembling the ingredients.
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?
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.