A Hearty, Protein-Packed Salad with Big Mediterranean Energy
A Rustic and Flavorful Dish Inspired by Spanish Tapas Culture
This Spanish White Bean Salad is everything you want from a Mediterranean dish: rustic, hearty, full of texture, and bursting with bold flavor. It features creamy white beans tossed with sweet roasted peppers, tangy olives, red onion, and a garlicky sherry vinaigrette infused with smoked paprika—Spain’s signature spice.
Whether served as a light lunch, a tapas-style side, or the main event with crusty bread and a glass of wine, this salad proves that legumes can be far from boring. It’s satisfying yet light, and best of all, it improves as it sits—making it ideal for make-ahead meals, picnics, and potlucks.
Why White Beans Work So Well in Salad
White beans are soft, neutral, and absorb flavor beautifully—perfect for soaking up vinaigrettes and smoky spices. This salad transforms them into a flavorful base for a rich, savory, and tangy dish.
Best beans to use:
- Cannellini beans: Creamy and tender.
- Great Northern beans: Slightly firmer, mild flavor.
- Butter beans (lima beans): Larger, velvety texture.
- Spanish alubias blancas: If available, these traditional small white beans are ideal.
Canned beans are perfectly acceptable—just rinse and drain well. For the best texture, cook dried beans from scratch with garlic and bay leaf for extra aroma.
The Supporting Cast: Ingredients That Build Flavor
Every component in this salad adds something essential—be it crunch, sweetness, salt, or acidity.
Roasted red peppers
- Provide sweetness, smokiness, and a tender texture.
- Use jarred piquillo peppers or roast your own until charred and peel off the skin.
Olives
- Add briny, salty contrast.
- Manzanilla or Arbequina olives are classically Spanish.
- Slice or pit whole olives before adding.
Red onion
- Thinly sliced for sharpness and crunch.
- Soak in water or vinegar for 10 minutes to mellow the flavor.
Cherry tomatoes (optional)
- Add freshness and a juicy burst.
Fresh herbs
- Parsley is classic; thyme, oregano, or mint also work well.
Optional add-ins:
- Crispy chorizo or tuna for extra protein.
- Hard-boiled egg slices for a more composed tapa-style salad.
- Cucumber for a cool, crisp addition.
The Vinaigrette: Where the Magic Happens
Spanish salads shine through their dressings, and this one is all about garlic, sherry vinegar, and smoked paprika (pimentón).
Dressing ingredients:
- Extra virgin olive oil – Use Spanish if possible.
- Sherry vinegar – Tangy and slightly nutty.
- Garlic – Finely grated or crushed.
- Smoked paprika – Gives depth and that quintessential Spanish character.
- Salt & pepper – Balance everything.
Optional: Add a small amount of Dijon mustard or honey to help emulsify and round out the flavor.
How to Serve It
This salad is incredibly versatile. Serve it:
- Room temperature or lightly chilled
- As a tapas dish, with small plates of olives, manchego, or grilled shrimp
- As a main, topped with a poached egg or some grilled bread
- As a picnic dish that travels well and tastes better over time
Equipment You’ll Need
- Large mixing bowl
- Small jar or bowl for vinaigrette
- Knife and cutting board
- Colander (for rinsing beans)
- Spoon or spatula for tossing
Substitutions and Dietary Adaptations
- Vegan & vegetarian: As written, it’s fully plant-based.
- Gluten-free: Naturally gluten-free—just double-check jarred pepper or olive ingredients.
- Nut-free: Completely nut-free.
- Low-carb: Swap beans for chickpeas or grilled vegetables for a lighter option.
Common Questions and Fixes
Can I make it ahead?
Yes! This salad is even better after a few hours or the next day as the flavors meld.
Beans are mushy—what happened?
Overcooking or old canned beans. Next time, cook your own or check the date on your tins.
Vinaigrette too sharp?
Add a touch of honey or more olive oil to mellow the acidity.
Too dry?
Add a little more olive oil or a splash of water to loosen it up before serving.
Presentation Tips
- Garnish with extra smoked paprika, fresh herbs, and a drizzle of olive oil.
- Serve in a shallow ceramic bowl or on a rustic platter.
- Add a few torn olives or crumbled hard-boiled egg for visual variety.
Ingredients
For the Salad
- 1½ cups cooked or 1 can (400g) white beans, rinsed and drained
- 1 roasted red pepper (or 2 piquillo peppers), sliced into strips
- 1/4 red onion, thinly sliced
- 1/4 cup pitted Spanish olives, halved
- Optional: 1/2 cup cherry tomatoes, halved
- 2 tablespoons chopped fresh parsley or oregano
- Optional: 1 boiled egg, sliced (for garnish)
- Optional: 50g Spanish chorizo, cooked and crumbled
For the Smoked Paprika Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar
- 1 small garlic clove, finely minced or grated
- 1/2 teaspoon smoked paprika (pimentón dulce or picante)
- Salt and black pepper, to taste
- Optional: 1/2 teaspoon Dijon mustard or honey
Instructions
Step 1: Prep the Vegetables
If needed, roast the red pepper over a flame or under a grill until blackened, then peel and slice. Slice onion and soak if desired.
Step 2: Make the Vinaigrette
In a small bowl, whisk together olive oil, sherry vinegar, garlic, smoked paprika, salt, and pepper. Add mustard or honey if using. Taste and adjust.
Step 3: Assemble the Salad
In a large bowl, combine beans, red pepper, onion, olives, cherry tomatoes (if using), and herbs. Pour over the vinaigrette and toss gently to combine.
Step 4: Let It Rest
Let the salad sit for at least 10–15 minutes at room temperature to allow flavors to develop. Serve garnished with more herbs, a dusting of paprika, and optional toppings like egg or chorizo.
Storage and Leftovers
Fridge: Keeps well for 2–3 days in an airtight container.
Freezer: Not recommended—texture of beans and peppers changes too much.
Serving tip: Bring to room temperature before eating for the best flavor.
Spanish White Bean Salad vs. Mediterranean Bean Salad vs. Italian Bean Dishes
- Spanish White Bean Salad: Bold, smoky, and savory with pimentón and sherry vinegar.
- Mediterranean Bean Salad: Often includes feta, lemon, and cucumber—brighter and more pan-Mediterranean.
- Italian Bean Salads: More olive oil-heavy, often with basil and Parmesan—less emphasis on smokiness.
This Spanish White Bean Salad is proof that humble ingredients can create bold, beautiful flavor when treated right. It’s hearty, healthy, and utterly delicious—perfect for everything from tapas night to weekday lunches.