White Bean Salad with Roasted Red Peppers and Miso Dressing

Loaded with tender white beans and roasted red peppers in a flavorful miso dressing, this white bean salad is the perfect salad side dish for any gathering!

5 from 2 votes

White Bean Salad with Roasted Red Peppers and Miso Dressing

Loaded with tender white beans and roasted red peppers in a flavorful miso dressing, this white bean salad is the perfect salad side dish for any gathering!

Prep Time 30

Total Time 30

Servings servings

Calories 236kcal

Ingredients

2 cans (15 oz each) cannellini beans, drained and rinsed
1 (8 oz) jar roasted red peppers, drained and peppers cut into 1/2-in cubes
1/2 cup finely-chopped red onion
1/4 cup lightly-packed minced fresh basil
2 tablespoons minced fresh mint
1 tablespoon white miso
3 tablespoons rice wine vinegar
1 teaspoon honey or agave nectar
1 teaspoon soy sauce
1/3 cup vegetable oil or canola oil
Salt and pepper to taste

Instructions

In a large serving bowl, combine beans, roasted red peppers, onion, basil, and mint. Set aside for a moment.
In a small bowl, whisk miso, rice wine vinegar, honey and soy sauce until smooth. Slowly drizzle in oil, whisking constantly until dressing is smooth. Season dressing with salt and pepper to taste.
Drizzle dressing over salad and toss to coat. Season salad with salt and pepper if needed. Refrigerate at least 1 hour to marinate before serving. Enjoy!

Notes

Storing Instructions

Store salad in refrigerator up to 4 days.

Nutrition