ProvençAlMedium · Warm
Roasted Bell Pepper and White Bean Salad
A sun-warmed Provençal salad of charred bell peppers and creamy white beans tossed in a garlic-lemon-herb vinaigrette, finished with fresh basil. Simple, generous, and full of late-summer color.
Prep
15 min
Cook
25 min
Rest
20 min
Total
1h
Method
Char and Peel the Peppers
1
Place whole bell peppers directly over a gas flame or under a hot broiler. Char, turning occasionally, until the skins are blackened and blistered on all sides, about 10-12 minutes.
2
Transfer to a bowl and cover tightly with plastic wrap or a plate. Let steam for 10 minutes to loosen the skins.
3
Peel away the charred skins, remove stems and seeds, and slice the peppers into long strips. Set aside.
Warm the White Beans
4
Drain and rinse the white beans. Pat dry with a clean kitchen towel.
5
In a small bowl, toss the beans with 2 tbsp olive oil, the minced garlic clove, salt, and black pepper.
6
Spread on a baking sheet and roast alongside the peppers during the final 10 minutes of pepper charring, or simply warm through in a dry pan for 5 minutes over medium heat.
Make the Vinaigrette
7
In a small bowl or jar, combine 6 tbsp olive oil, the juice of one lemon, the minced garlic clove, chopped fresh thyme, chopped parsley, salt, and black pepper.
8
Whisk or shake vigorously until the vinaigrette is emulsified and fragrant. Taste and adjust seasoning.
Assemble and Rest the Salad
9
In a large wide bowl, combine the roasted pepper strips and warm white beans.
10
12
Tear the fresh basil leaves and scatter over the top. Let the salad rest for 15-20 minutes at room temperature to allow the flavors to marry.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -11
Calories
669
per serving
Source of protein · 29gLow sugar · 8gLow saturated fat · 5g
Protein
29g
Carbs
78g
Fat
30g
Sat. fat
5g
Fiber
13g
Sugar
8g
Sodium
612mg
Gluten FreeDairy FreePlant ForwardWhole FoodsHeart HealthyAnti InflammatoryBlood Pressure FriendlyPlant PoweredHigh FiberHigh ProteinBalanced FatsAntioxidant Rich
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.5
per serving
BCarbon
White beans drives 35% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
7
Sweet
3
Salty
4
Sour
2
Bitter
0
Spicy
Textures
TenderCreamyCrunchyCharred
Aromas
HerbalSmokyCitrusSavory
Kitchen Equipment
Primary Tool
Baking SheetBaking SheetBroiler Or Gas FlameChef KnifeCutting BoardSmall BowlLarge BowlPlastic WrapKitchen Towel
Counter FootprintMedium
Techniques
Safety & Storage
Cross Contamination
Thoroughly wash all fresh vegetables including bell peppers, arugula, basil, parsley, and onions under running water before preparation to remove potential soil or pesticide residues.
Temperature
The recipe instructs warming beans and serving the salad warm or at room temperature. Do not leave the salad at room temperature for more than 2 hours total; bacteria multiply rapidly between 40°F and 140°F.
Storage
Refrigerate any leftover salad in an airtight container within 2 hours of preparation. Consume within 3-4 days for optimal quality and safety.
High Risk Population
This salad contains ingredients served at warm or room temperature. Pregnant women, elderly individuals, young children, and immunocompromised persons should consume only properly refrigerated portions and avoid foods held in the danger zone.
Handling
When charring peppers over an open flame, use long tongs and maintain a safe distance. The charred skins can be slippery; handle carefully to avoid burns during peeling.
Shelf Life
The fresh herbs (basil, parsley, thyme) should be added just before serving in leftovers to maintain texture and reduce moisture that can cause spoilage. Stored salad may become soggy as the vinaigrette marinates the vegetables and beans.
Pro Tips
Technique
Char your peppers directly over a gas flame, turning them with tongs every few minutes until the skin is evenly blackened and the flesh has softened—this charring is what gives the salad its sweet, smoky soul.
Substitution
If cannellini beans aren't at hand, any creamy white bean will do—but whatever you use, make sure to warm them gently so they drink in the vinaigrette rather than letting it pool at the bottom of the bowl.
Make Ahead
This salad actually improves with a bit of patience: let it rest for twenty minutes after tossing so the garlic-lemon vinaigrette has time to marry with the peppers and beans before the first bite.
From the chef
Charring bell peppers directly over the flame is where this salad begins — the blistered skins peel away to reveal flesh that is smoky, sweet, and tender in a way no other technique quite achieves. Toss those long roasted strips with warm white beans that have been gently crisped in garlic-scented olive oil, then let a bright lemon-thyme vinaigrette soak through while everything rests. Fresh basil torn at the end, a handful of peppery arugula, and a little red onion — this is how late-summer color tastes on the plate.
TagsVegetarianBeansRoasted PeppersLemonHerb VinaigretteNo CookSummerGluten FreeMediterraneanOlive Oil
Source: generated · June 10, 2026