A delicious Mediterranean-inspired dish made with creamy white beans, roasted zucchini, tender potatoes, juicy tomatoes, and fresh rosemary. Tossed with extra virgin olive oil and herbs, this wholesome recipe is perfect for lunch, dinner, or meal prep!
Ingredients
For the Salad:
- 1 can (15 oz) cannellini or white beans, drained and rinsed
- 2 medium zucchini, sliced
- 2 medium potatoes, cut into bite-sized cubes
- 1 cup cherry tomatoes, halved
- ½ cup sun-dried tomatoes, chopped
- 1 small red bell pepper, sliced
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 1–2 fresh rosemary sprigs
For the Dressing:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard (optional)
- A pinch of black pepper
- 1 teaspoon chopped fresh parsley
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Prepare the Vegetables: Wash and slice the zucchini, potatoes, cherry tomatoes, and bell pepper.
- Season: Place the vegetables in a large bowl. Add olive oil, minced garlic, oregano, thyme, smoked paprika, salt, and black pepper. Toss until evenly coated.
- Roast: Spread the vegetables in a single layer on the baking sheet. Add rosemary sprigs and roast for 25–35 minutes, turning halfway through, until the potatoes are tender and the vegetables are golden.
- Prepare the Beans: Drain and rinse the white beans thoroughly. Pat them dry and place them in a large serving bowl.
- Combine: Add the roasted vegetables and chopped sun-dried tomatoes to the beans. Gently toss to combine.
- Make the Dressing: Whisk together olive oil, lemon juice, Dijon mustard, parsley, and black pepper.
- Finish & Serve: Drizzle the dressing over the salad and gently mix. Garnish with fresh rosemary and serve warm or at room temperature.
Nutrition Information
Estimated per serving (1 of 4 servings):
- Calories: 285 kcal
- Protein: 10 g
- Carbohydrates: 39 g
- Fat: 11 g
- Fiber: 9 g
- Sugar: 7 g
- Sodium: 380 mg
Nutrition values are estimates and may vary depending on ingredients and portion sizes.
Health Benefits
- High in Fiber: White beans and vegetables support digestion and help keep you satisfied.
- Plant-Based Protein: Cannellini beans provide nourishing plant protein.
- Heart-Friendly Fats: Extra virgin olive oil contains beneficial monounsaturated fats.
- Rich in Antioxidants: Tomatoes, zucchini, and bell peppers provide vitamins and antioxidants.
- Mediterranean Inspired: Made with wholesome ingredients and fresh herbs.
Frequently Asked Questions (Q&A)
Q1: Can I use another type of beans?
Yes! Great Northern beans, butter beans, or chickpeas work wonderfully.
Q2: Can I prepare this recipe ahead of time?
Absolutely! Roast the vegetables and store them separately from the beans. Combine before serving.
Q3: Can I serve this salad cold?
Yes! It tastes delicious warm, at room temperature, or chilled.
Q4: How long does it last in the refrigerator?
Store in an airtight container for up to 3–4 days.
Q5: Can I add feta cheese?
Definitely! Crumbled feta adds a creamy, salty Mediterranean flavor.
Q6: Is this recipe vegetarian and vegan?
Yes! The recipe is naturally vegetarian and vegan without feta cheese.
Q7: What can I serve with this dish?
Enjoy it with grilled chicken, fish, whole-grain bread, or as a satisfying main dish.