Tomato Salad with White Beans and Roasted Peppers

Name: Tomato Salad with White Beans and Roasted Peppers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 3 peppers, thinly sliced; 1 teaspoon (5 ml) paprika; 1/2 teaspoon (2.5 ml) smoked paprika; 1/2 teaspoon (2.5 ml) salt 2 tsp. tablespoons (30 ml) vegetable oil; 1/4 cup (60 ml) apple cider vinegar; 1/4 cup (60 ml) olive oil; 1 tablespoon (15 ml) nutritional yeast; 1 teaspoon (5 ml) paprika; 1 tablespoon (15 ml) chopped capers; 2 teaspoons (10 ml) maple syrup; 1 clove garlic, minced; 3/4 teaspoon (3.75 ml) salt; Pepper, to taste; 1 can 540 ml white beans, well rinsed and drained; 3 cups (750 g) diced tomatoes; 1/2 cup (20 g) coarsely chopped fresh dill; Pan-fried croutons(see recipe here); 1/3 cup (40 g) dairy-free feta cheese

I think I’ve created my favorite salad in the world. That sounds a bit dramatic, but I’m not even exaggerating. The combination of flavors and textures in this white bean salad is just wow.

Here’s what I love about this recipe:

1. Oven-roasted peppers (probably my favorite item)

2. Apple cider dressing with nutritional yeast, capers and paprika (one of my favourites to date…)

3. A LOT of dill!

4. The salty side of feta (dairy-free)

5. Crouton crumbs (a must in this salad)

I don’t know what you’re waiting for to try it out! 😉

Servings: 4
Preparation time: 20 minutes
Cooking time: 20 minutes

See the recipe

Frequently asked questions

Nutritional yeast is an inactive yeast that is used in cooking because of its slightly cheesy, umami flavor. It comes in flake or powder form and is a staple in plant-based recipes. I love adding it to pasta sauces, salad dressings, and dips.

I love how convenient and quick canned legumes are. I have trouble planning meals ahead of time, so I like having this option on hand.

On the other hand, dried and soaked legumes have a firmer texture and don’t fall apart as easily.

Ingredients

Roasted Peppers

3 peppers, thinly sliced
1 teaspoon (5 ml) paprika
1/2 teaspoon (2.5 ml) smoked paprika
1/2 teaspoon (2.5 ml) salt
2 tsp. tablespoons (30 ml) vegetable oil

Apple Cider Dressing

1/4 cup (60 ml) apple cider vinegar
1/4 cup (60 ml) olive oil
1 tablespoon (15 ml) nutritional yeast
1 teaspoon (5 ml) paprika
1 tablespoon (15 ml) chopped capers
2 teaspoons (10 ml) maple syrup
1 clove garlic, minced
3/4 teaspoon (3.75 ml) salt
Pepper, to taste

Tomato salad

1 can 540 ml white beans, well rinsed and drained
3 cups (750 g) diced tomatoes
1/2 cup (20 g) coarsely chopped fresh dill
Pan-fried croutons(see recipe here)
1/3 cup (40 g) dairy-free feta cheese

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Preparation

Roasted Peppers

Preheat oven to 350°F and place rack in center. Line a baking sheet with parchment paper.
Place peppers on baking sheet and toss with remaining ingredients. Bake for 20 to 25 minutes, or until peppers are cooked through.

Apple Cider Dressing

In a small bowl, combine all dressing ingredients.

Tomato salad

In a large bowl, combine all the salad ingredients with the roasted peppers and dressing.