There’s something magical about a dish that brings together humble pantry staples and vibrant seasonal produce, transforming them into a meal that’s both comforting and exciting. That’s the story behind this Bean and Roasted Veg Salad, inspired by the “Salt, Fat, Acid, Heat” philosophy.
With every bite, you’ll discover how the perfect balance of flavors and textures comes alive: creamy beans, caramelized roasted vegetables, zippy vinaigrette, and a touch of crunch. This salad isn’t just a side; it’s a nourishing main course that satisfies with every colorful forkful.
Whether you’re seeking a hearty lunch, a vibrant potluck offering, or a flexible dinner that’s endlessly adaptable, this recipe has you covered. It celebrates the power of roasting to coax out deep flavors, and the harmony of salt, fat, acid, and heat to elevate simple ingredients into something unforgettable.
Ready to taste the magic? Let’s get started!
Why You’ll Love This Recipe
- Balanced flavors: The genius of “Salt, Fat, Acid, Heat” shines here. Each element—creamy beans, rich olive oil, bright vinegar, and perfectly salted veg—creates a truly memorable salad.
- Hearty and satisfying: Thanks to the beans, this salad is protein-packed and filling, making it a fantastic vegetarian main course.
- Versatile and customizable: Use whatever beans or veggies you have on hand. The method works with endless combinations, so you can adapt it to the season or your pantry.
- Meal prep-friendly: Make a big batch and enjoy leftovers for lunch all week. The flavors deepen overnight!
- Wholesome and nourishing: Packed with fiber, vitamins, and antioxidants, this dish is as good for you as it is delicious.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked beans | 2 cups | Any type: cannellini, chickpeas, kidney, or black beans |
| Red bell pepper | 1 large, diced | Or use yellow/orange peppers |
| Zucchini | 1 medium, diced | Substitute with yellow squash if desired |
| Red onion | 1 small, cut into wedges | Shallots or sweet onions also work |
| Cherry tomatoes | 1 cup, halved | Grape tomatoes are great too |
| Olive oil | 4 tablespoons | Divided, for roasting and for the dressing |
| Kosher salt | 1 ½ teaspoons | Divided |
| Freshly ground black pepper | To taste | |
| Red wine vinegar | 2 tablespoons | Or use sherry or white wine vinegar |
| Dijon mustard | 1 teaspoon | |
| Garlic | 1 clove, finely minced | |
| Fresh herbs | ¼ cup, chopped | Parsley, basil, or dill |
| Lemon zest | From 1 lemon | Optional, for brightness |
| Toasted nuts or seeds | ¼ cup | Pine nuts, almonds, or pumpkin seeds for crunch |
| Crumbled feta or goat cheese | ¼ cup | Optional, omit for vegan |
Equipment
- Large baking sheet (for roasting vegetables)
- Parchment paper (optional, for easy cleanup)
- Mixing bowls (at least one large, one small)
- Chef’s knife and cutting board
- Salad serving spoon or tongs
- Small whisk or fork (for vinaigrette)
- Microplane or zester (for lemon zest, optional)
Instructions
-
Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper if desired for easy cleanup.
-
Prepare the vegetables.
Dice the red bell pepper and zucchini into bite-sized pieces. Cut the red onion into wedges.
Halve the cherry tomatoes. Place all vegetables in a large bowl.
-
Season and roast the vegetables.
Drizzle 2 tablespoons olive oil over the veggies. Sprinkle with 1 teaspoon kosher salt and freshly ground black pepper.
Toss well to coat, then spread the vegetables evenly on the prepared baking sheet.
Roast for 20-25 minutes, stirring once halfway through, until the veggies are caramelized and tender. The tomatoes should burst and the onions should get golden edges.
-
Prepare the beans.
While the vegetables roast, drain and rinse your cooked beans if using canned, or have your homemade beans ready. Place them in a large salad bowl.
-
Make the vinaigrette.
In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 finely minced garlic clove, ½ teaspoon kosher salt, and a few grinds of black pepper.
Add lemon zest if using, for extra brightness.
-
Combine the salad.
Add the roasted vegetables to the bowl with the beans. Pour the vinaigrette over everything.
Add the chopped fresh herbs and half of the toasted nuts or seeds. Gently toss until everything is well coated and combined.
-
Finish and serve.
Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if needed. Transfer to a serving platter or individual bowls.
Top with the remaining nuts/seeds and crumbled feta or goat cheese if using.
Serve warm, at room temperature, or chilled—this salad is delicious any way!
Tips & Variations
- Switch up the beans: Try half runner beans, lentils, or even a mix for added texture and nutrition.
- Change the vegetables: Use whatever is in season—sweet potatoes, carrots, eggplant, asparagus, or cauliflower all roast beautifully.
- Make it vegan: Simply omit the cheese or use a plant-based alternative. The salad is hearty and flavorful on its own.
- Add grains: Toss in cooked farro, quinoa, or brown rice for an even heartier meal.
- Play with acid and fat: Swap red wine vinegar for lemon juice, balsamic, or sherry vinegar; use avocado oil or walnut oil for a different twist.
- Prep ahead: Roast the veggies and make the dressing a day in advance. Assemble everything before serving for the freshest flavor.
- “Roasting vegetables until they caramelize transforms their flavor—don’t rush the process!”
- Love making salads? For a sweet treat after your meal, try this Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe.
Nutrition Facts
This recipe makes approximately 4 hearty servings. Nutrition information is an estimate and will vary depending on beans and cheese used.
| Nutrient | Per Serving (with feta) |
|---|---|
| Calories | 350 |
| Protein | 13g |
| Fat | 15g |
| Carbohydrates | 41g |
| Fiber | 10g |
| Sugar | 8g |
| Sodium | 670mg |
| Calcium | 120mg |
| Iron | 4mg |
For those following a vegan or dairy-free diet, omitting the cheese will slightly lower the calorie and fat content.
Serving Suggestions
- Lunch or dinner main: Serve with warm crusty bread or alongside Green Chile Cheese Bread for extra comfort.
- As a side: Pairs beautifully with grilled fish, chicken, or tofu. It’s also a colorful addition to any potluck or picnic spread.
- Brunch: Top with a runny poached egg for a protein-rich brunch or light supper.
- Wrap it up: Spoon leftovers into a tortilla or pita with greens for a quick, satisfying wrap.
- Picnic-perfect: This salad is sturdy and travels well—pack it for road trips, picnics, or outdoor concerts.
- For a refreshing drink pairing, try this homemade Green Goodness Juice Recipe.
Conclusion
The Bean and Roasted Veg Salad is a celebration of what happens when you trust in the power of salt, fat, acid, and heat. By carefully layering each element, you create a meal that’s both simple and spectacular.
This dish is proof that even the most basic ingredients can be elevated with a little attention and a lot of love.
Whether you’re a longtime fan of the “Salt, Fat, Acid, Heat” approach or just discovering how transformative balance can be, this recipe will become a staple in your kitchen. Its adaptability, heartiness, and vibrant flavors make it perfect for busy weeknights, meal prep, or relaxed gatherings with friends.
Don’t forget to experiment with your favorite vegetables and beans—this salad is endlessly customizable. For more delicious inspiration, check out our Kodiak Banana Muffins Recipe for a wholesome breakfast treat, or explore our archives for new favorites.
Enjoy every bite!
📖 Recipe Card: Bean and Roasted Veg Salad (Salt, Fat, Acid, Heat Inspired)
Description: A vibrant salad combining creamy beans, caramelized roasted vegetables, and a tangy vinaigrette. Balanced with salt, fat, acid, and heat for maximum flavor.
Prep Time: PT20M
Cook Time: PT35M
Total Time: PT55M
Servings: 4 servings
Ingredients
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 medium carrots, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 small red onion, sliced into wedges
- 2 tbsp olive oil, plus more for drizzling
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/4 cup fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat oven to 425°F (220°C).
- Toss carrots, bell pepper, and red onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper on a baking sheet.
- Roast vegetables for 25-30 minutes, stirring halfway, until tender and caramelized.
- In a large bowl, whisk together red wine vinegar, Dijon mustard, and remaining olive oil.
- Add roasted vegetables, cannellini beans, and parsley to the bowl; toss gently to combine.
- Season with remaining salt, red pepper flakes (if using), and adjust acid or salt to taste.
- Top with crumbled feta and a drizzle of olive oil before serving.
Nutrition: Calories: 260 kcal | Protein: 8 g | Fat: 12 g | Carbs: 30 g
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