Roasted Pepper, White Bean and Mozzarella Salad

By Hetty Lui McKinnon

Published July 1, 2025

  • David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(1,051)
Comments
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Sweet, fruity jarred roasted peppers power this hearty cannellini bean salad that comes together with almost no preparation. Like many jarred vegetables, store-bought roasted peppers are a timesaver without any sacrifice in flavor; opt for fire-roasted ones, if available, for smokier notes. Here, the succulent texture and vibrant hue of roasted peppers pair beautifully with tender cannellini beans and creamy mozzarella. You can put down that knife: As there’s no chopping required, you’ll create a range of textures by simply tearing the peppers, mozzarella and herbs. If you’ve got a glut of fresh summer bell peppers available, you can take advantage of them at their prime by roasting them for this salad, using any color or variety; check the Tip for instructions.

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Ingredients

Yield:4 servings

  • ¼ cup extra-virgin olive oil, plus more for drizzling

  • 2 tablespoons balsamic vinegar

  • 1 large garlic clove, finely grated

  • Salt and pepper

  • 1 (16-ounce) jar roasted red peppers (preferably fire roasted), drained (for homemade, see Tip)

  • 2 (15-ounce) cans cannellini beans, rinsed

  • 8 ounces fresh mozzarella

  • Handful torn basil leaves

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

57 grams carbs; 45 milligrams cholesterol; 575 calories; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 27 grams fat; 12 grams fiber; 1003 milligrams sodium; 29 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To a large bowl, add olive oil, vinegar and garlic. Season generously with salt and pepper and whisk to combine.

  2. Step 2

    Tear the red peppers into strips, each about 1-inch thick. Add the peppers and beans to the bowl and toss to combine.

  3. Step 3

    Transfer the mixture to a shallow serving dish or rimmed plate. Tear the mozzarella into bite-size chunks and nestle them among the beans and peppers. Season well with salt and pepper and drizzle with more olive oil.

  4. Step 4

    Scatter the basil leaves over and serve.

Tip

  • To make roasted red peppers at home, heat the oven to 425 degrees. Place 4 whole bell peppers (any color) on a sheet pan, drizzle with olive oil and roast for 35 to 40 minutes, rotating halfway through, until the peppers are blackened and collapsed. Remove from the oven and allow to cool. Carefully peel away the skin and discard the core and seeds.

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Ratings

5 out of 5
1,051 user ratings
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Comments

DrC

Added a bag of baby spinach and some halved grape tomatoes. Freshened it up nicely.

Democritic

I love this salad! So quick to throw together and the flavors are wonderful. My only change - I used half the oil which I almost always do for salad recipes.

Joy

Definitely a keeper. I made it mostly as written but with chickpeas, which were fine but cannellini would be better. Next time I’ll add chili crisp for a bit more kick. I served it on arugula. Great, near-zero effort dinner.

AW

This is now my go to for potlucks

barb

Use the dressing to marinate the beans and peppers. they can sit a room temperature for a bit or you can refrigerate them for a couple of days. When ready to serve, return to room temperature and proceed with the mozzarella and basil. I like it on a bed of arugula.

Susantg

If roasting the peppers yourself, after roasting place in a paper bag until cool enough to handle and the skins will be much easier to remove.

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