- recipe -

Spinach White Bean and Sardine Salad With Roasted Red-Pepper Vinaigrette

This fresh, Mediterranean-inspired salad is endlessly adaptable. Try adding canned artichoke hearts, olives, capers, feta cheese or cucumbers.

Makes four servings


  • 1 can cannellini beans (15 oz.), drained and rinsed
  • 1 can sardines (3.75 oz.) packed in olive oil, gently broken apart with a fork
  • ¼ cup minced red onion
  • 1 cup chopped flat-leaf parsley
  • 1 clove garlic
  • ½ cup jarred roasted red bell peppers
  • 2 tbs. red-wine vinegar
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 6 cups mixed greens


In a medium salad bowl, mix the beans, sardines, red onion and parsley together. In a blender, add the garlic, roasted peppers, vinegar and olive oil, and blend until smooth. Taste and season with salt and pepper. Spoon the bean mixture onto a bed of salad greens and serve with the roasted-pepper vinaigrette.

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