Marinated White Bean and Vegetable Salad Marinated White Bean and Vegetable Salad

Food styling by Christopher St. Onge | Prop styling by Sasha Seymour Image by: Jeff Coulson

Leftover beans and jarred red peppers allow this salad to come together in a matter of minutes. To customize this recipe throughout the week, add leftover grilled or roasted veggies such as mushrooms, onions and eggplant, depending on what you have on hand. Just be sure to add any green vegetables at the last minute to preserve their colour.

  • Prep time 10 minutes
  • Total time 20 minutes
  • Portion size 2 servings


  • 2 cups broccoli florets about half large head
  • 4 teaspoons extra-virgin olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon dried oregano
  • 1 garlic finely grated or pressed
  • pinch each salt and pepper
  • 1 cup canned white kidney bean drained and rinsed
  • 3 jarred red peppers drained and thinly sliced
  • 1/3 cup chopped fresh parsley
  • 1/4 cup crumbled feta cheese


In large saucepan of boiling salted water, cook broccoli until tender-crisp, about 1 minute. Using slotted spoon, transfer to bowl of ice water to chill; drain and pat dry. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

While broccoli is chilling, in large bowl, whisk together oil, lemon juice, oregano, garlic, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Add beans, red peppers, parsley and feta; toss to coat. Let stand for 10 minutes. (Make-ahead: Refrigerate in airtight container for up to 6 hours.) Stir in broccoli.

Tip from The Test Kitchen: Switch things up by using red kidney beans or black beans instead of white, if that's what you have in your pantry.

Nutritional facts per serving: about

  • Fibre 9 g
  • Sodium 756 mg
  • Sugars 6 g
  • Protein 13 g
  • Calories 275.0
  • Total fat 15 g
  • Potassium 584 mg
  • Cholesterol 20 mg
  • Saturated fat 5 g
  • Total carbohydrate 26 g


  • Iron 22.0
  • Folate 37.0
  • Calcium 20.0
  • Vitamin A 42.0
  • Vitamin C 190.0
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Lunch & Dinner

Marinated White Bean and Vegetable Salad