Roasted Red Pepper Gigante Bean Salad

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Red Pepper Gigante Bean Salad


Units Scale

Dressing Ingredients:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons vinegar (white balsamic or red wine)
  • 1 small lemon, zested and juiced
  • 23 tablespoons roasted red pepper “syrup”

Salad Ingredients:

  • 2 (15 oz) cans of beans (I used about 3 cups of gigante beans)
  • 2 garlic cloves, crushed
  • 2 teaspoons salt
  • 1 teaspoon fresh cracked pepper or Aleppo pepper flakes
  • 1 cup packed arugula
  • 1/2 cup fresh mozzarella in brine, roughly cut into the size of the beans
  • 34 roasted red peppers, chopped
  • A bunch of torn fresh herbs (basil, parsley, and oregano, to taste)


  1. In a small bowl, whisk together the extra virgin olive oil, vinegar, lemon zest, lemon juice, and roasted red pepper “syrup” until well combined.
  2. Drain and rinse the beans if using canned beans. Place them in a large mixing bowl.
  3. Add the crushed garlic, salt, and pepper (or Aleppo pepper flakes) to the beans. Toss to combine.
  4. Add the arugula, fresh mozzarella, and chopped roasted red peppers to the bowl with the beans.
  5. Pour the dressing over the salad ingredients and toss gently to combine.
  6. Tear the fresh herbs (basil, parsley, and oregano) and add them to the salad. Toss gently to distribute the herbs evenly.
  7. Transfer the salad to a serving dish. Enjoy immediately or let it sit for a few minutes to allow the flavors to meld together.

Pin This

Keep Exploring

Illustration of shells

let's be friends

Have a Question for Caroline?