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A larger bowl full of bean salad being stirred by a large wooden spoon.
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Mixed Bean Salad with Zucchini & Roasted Red Pepper

This mixed bean salad with zucchini and roasted red pepper is a flavorful, make-ahead summer side dish or light lunch. Tossed with oregano vinaigrette and finished with pecorino, it’s perfect for meal prep, barbecues, or a quick vegetarian meal. This recipe makes approximately 6 side dish servings or 3-4 main dish servings.
Course Main Course, Salad, Side Dish
Cuisine Fusion, International
Keyword Beans, Kale, roasted red pepper, zucchini
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 283kcal

Ingredients

mixed bean salad

  • 4 cups mixed cooked beans approx. 3 cans 400g net weight / 240g drained (metric)15 oz net / 8.5 oz drained (US)
  • ½ zucchini
  • 2 roasted red peppers
  • 1 cup kale stems removed and leaves shredded
  • ½ cup corn approx. (150g / 5.3 oz drained weight)
  • 5 fresh basil leaves
  • 1 tablespoon olive oil
  • ¼ cup shaved pecorino
  • 0.5 teaspoon salt or more to taste

oregano vinaigrette

  • 3 tablespoons olive oil
  • 1.5 tablespoons red wine vinegar
  • 1.5 teaspoons dried oregano or 1 tablespoon fresh finely diced
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon sumac
  • 0.5 teaspoon salt or more to taste

Instructions

  • Make the vinaigrette: In a small bowl or jar whisk together the olive oil, red wine vinegar, oregano, salt, pepper, and sumac. Set aside.
  • Rinse and drain the beans: Pour all the beans into a sieve and rinse well until water runs clear. Set aside to drain.
  • Prep the vegetables: Thinly slice the zucchini into slivers. Dice the roasted red peppers into very small cubes. Remove the kale stems and finely shred the leaves. Massage the kale with the olive oil to soften.
  • Combine the salad base: In a large bowl, add the drained mixed beans, zucchini, roasted red peppers, kale, and corn.
  • Add the dressing: Add the fresh basil leaves and the oregano vinaigrette. Toss gently to coat everything evenly.
  • Finish and serve: Refrigerate until ready to serve. When ready to serve garnish with shaved pecorino.

Notes

This recipe can be made with the homemade oregano vinaigrette or you can sue store-bought. You can also whip up a bigger batch of vinaigrette and use it for other salads or as a marinade for grilled meats.