Summer Bean Salad

by Hoohla
Summer Bean Salad

This summer bean salad recipe is perfect for a picnic, as a side with bbq or for a meal at home. This salad is colorful and easy to make. No cooking–just cut-ups and homemade fresh dressing.

Summer Bean Salad

Healthy salad with sweet pepper, eggplant, red onion, tomatoes, and cannellini beans. Ideal for lunch or dinner.
Prep Time 5 mins
Cook Time 15 mins
Course Salad
Cuisine American
Servings 4 people
Calories 99 kcal


  • 1 yellow pepper chopped
  • 1 eggplant chopped
  • 1 red onion chopped
  • 2 tomatoes chopped
  • 1 14 ounce can cannellini beans
  • 1 tbsp olive oil
  • 1/2 tbsp oregano dried
  • 2 cloves garlic chopped
  • 1 bunch parsley chopped
  • 1 bunch basil chopped
  • zest of 1/2 lemon
  • salt and pepper to taste


  • Slice the pepper, eggplant and onion. Fry the slices in the olive oil for 10 minutes, stirring frequently.
  • Chop the tomatoes and take out the seeds. Put them in the frying pan together with the oregano and garlic. Cook for a further 5 minutes.
  • Add the cannellini beans and warm them through.
  • Remove the pan from the heat. Stir in the parsley, basil and lemon zest.
  • Add salt and pepper to taste. A tasty addition would be goat’s cheese or feta cheese put on top of the salad.
Keyword Bean Salad, salad

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