White Bean Salad with Red Pepper Oregano Dressing



Serving size

about 1 cup
30 Minutes
60 minutes

This recipe can be multiplied or divided by 2. This recipe keeps well, refrigerated, for 4-5 days, and will actually be better the second day because the oregano will have a chance to really permeate the salad.

White Bean Salad with Red Pepper Oregano Dressing


2 medium Red bell peppers
2 Tbsp. Fresh oregano (coarsely chopped)
2 Tbsp. Olive oil
1 Tbsp. White wine vinegar
1/2 tsp. Salt
1 tsp.. Honey
1 to taste Black pepper
2 15 ounce can Canned no salt added white beans (drained and rinsed)
4 Medium stalk Celery, raw (diced)
4 large Green onions (sliced thinly crosswise)


Preheat the oven to 375°F.

Place one of the red peppers on a sheet of aluminum foil and roast for about 20 minutes, turning until blackened.

Remove and place in a brown paper bag.

When cool, peel and seed the pepper.

Place the roasted pepper, oregano, olive oil, vinegar, salt, and honey in a blender or mini chopper and process until smooth.

Place the white beans, celery, and green onions in a bowl.

Seed and dice the remaining red pepper. Add to the bowl with the dressing.

Fold together until well blended.

Chill well before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This is a simple but deceptively complex salad that will go well with fish or chicken. You can use bottled roasted red peppers (in water) for the dressing to save the step of roasting the red peppers and it will still be fantastic. The key is fresh oregano to give it that lush flowery flavor. Perfect for a holiday picnic or barbecue.

"Kitchen wisdom: Count your blessings but count your calories too."

Erma Bombeck