This Roasted Bell Pepper Salad is the kind of dish that looks fancy but takes hardly any time to throw together. With sweet roasted peppers, creamy white beans, peppery arugula, and a bold, anchovy-spiked vinaigrette, it’s full of flavor and texture in every bite.

Whether you’re making a light lunch, prepping a side for grilled meats, or building a Mediterranean-style spread, this salad brings a whole lot of character with minimal effort. It’s fresh, filling, and packed with ingredients that actually do something for your body, too.

Healthy Benefits of Roasted Bell Pepper Salad

This simple salad delivers big nutritional value along with bold flavor:

• Roasted bell peppers are rich in vitamin C and antioxidants that support immune health.

• White beans provide plant-based protein, fiber, and iron to keep you full and energized.

• Arugula adds a peppery punch and is high in vitamin K and calcium.

• Anchovies and parmesan bring umami and healthy fats without needing much added salt.

• Olive oil and vinegar offer heart-healthy fats and help with nutrient absorption.

Ingredients Needed

• Anchovy paste – Adds a deep, savory umami flavor without tasting fishy.

• Garlic – I used fresh, but you could also use garlic powder if that is what you have on hand.

• Salt and ground black pepper

• White wine vinegar – Bright and tangy; balances the oil and cheese.

• Extra virgin olive oil – Heart-healthy fat that brings everything together.

• Cooked white beans – Creamy texture and a good source of fiber and protein.

• Grated parmesan – Nutty and salty; rounds out the flavor.

• Roasted red peppers – Sweet and smoky; adds bold color and flavor.

• Baby arugula – Peppery greens that give the salad bite and freshness.

How to Make Roasted Bell Pepper Salad

1. Make the dressing. In a medium bowl, whisk together anchovy paste, grated garlic, salt, pepper, white wine vinegar, and olive oil until fully combined.

2. Toss the beans. Add the cooked white beans and grated parmesan to the bowl with the dressing and toss until everything is well coated.

3. Build the salad. In a serving bowl or platter, add the chopped roasted red peppers and arugula. Spoon the dressed bean mixture over the top.

4. Serve. Enjoy right away, or let it chill in the fridge for a bit to let the flavors meld.

Learn how to make your own roasted peppers from scratch! 

Helpful Tips

Use high-quality anchovy paste or mash a whole anchovy fillet if you prefer.
Drain and rinse canned beans if using to remove extra sodium and help them absorb the dressing.
Roast your own peppers for more flavor, char over an open flame or broil until blistered, then peel and chop.
Add the arugula last to keep it from wilting too quickly.
Double the dressing if you want to use it on other salads. It keeps well in the fridge for a few days.

Substitutions and Variations

• Anchovy paste – Use mashed capers for a vegetarian option with similar briny flavor.

• White beans – Swap for chickpeas or lentils.

• Parmesan – Use crumbled feta or omit for a dairy-free version.

• Arugula – Baby spinach or mixed greens work too.

• Add lemon zest or a squeeze of lemon for extra brightness.

• Top with toasted nuts or seeds for crunch—pine nuts, sunflower seeds, or walnuts work great.

Common FAQs

Can I use jarred roasted peppers?

Yes! Jarred roasted red peppers are a great time-saver. Just drain and pat dry before chopping.

What kind of white beans work best?

Cannellini, Great Northern, or navy beans are all good options. Just make sure they’re cooked until tender but not mushy.

Can I make this salad ahead of time?

Yes, just keep the arugula separate until right before serving to keep it fresh. The bean mixture can be made up to a day in advance.

Do I have to use anchovies?

No, but they add amazing depth. If you’re not into anchovies, try a small amount of miso paste or extra parmesan to mimic the umami flavor.

What should I serve with this?

It’s great alongside grilled meats, fish, or crusty bread. You can also serve it as part of a Mediterranean spread with hummus, olives, and pita.

Roasted Bell Pepper Salad

This Roasted Bell Pepper Salad is the kind of dish that looks fancy but takes hardly any time to throw together. With sweet roasted peppers, creamy white beans, peppery arugula, and a bold, anchovy-spiked vinaigrette, it’s full of flavor and texture in every bite.

1 from 1 vote

Print Pin Rate

Course: Appetizer, Salad

Cuisine: American

Servings: 2

Ingredients

• 1 teaspoon anchovy paste
• 1 clove garlic grated
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon white wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 cup cooked white beans
• 2 tablespoons grated parmesan
• 1 cup roasted red peppers chopped
• 2 cups baby arugula

Instructions

• In a bowl, add anchovy paste, garlic, salt, pepper, vinegar, oil, and whisk together well. Add beans and parmesan and toss.
• In a serving bowl or platter, add peppers and arugula. Top with beans mixture.

Video

Notes

Note: I show how to roast peppers HERE
Note: canned beans can be used, just drain and rinse before using