White Bean Salad with Spicy Pepperoni and Tomatoes

White Bean Salad with Spicy Pepperoni and Tomatoes

by Amy on August 5, 2014 · 10 comments

I’ve finally figured out the secret of getting my kids to eat anything I put in front of them!

Don’t feed them all day.

I’m kidding. Maybe not all day. Ha.

But, see…I don’t particularly care for bananas. And yet it’s amazing how my apathy turns into “Oh my goodness, this is the best tasting banana ever!”…when I’m really hungry. Right?

White Bean Salad with Spicy Pepperoni and Tomatoes

And I’d say the same applies with the kids…and pretty much any food they don’t like. I mean, this bean salad I made last month that they hated, but now this week love? Hm. I’d say the difference was not giving them a snack after swim lessons, so close to dinner time. Clean plates, I tell ya.

I’m going to test my theory next week with some chicken liver.

Or maybe I’ll just stick to beans. Don’t want to push my luck.

White Bean Salad with Spicy Pepperoni and Tomatoes
Serves 4-6 as a side
Prep time: 15 minutes

• 2 (15 ounce) cans white beans (such as butter or cannellini), drained and rinsed
• 4 ounces spicy pepperoni, sliced thin and quartered
• 1 pint sweet cherry tomatoes, halved
• 1 cup parsley, chopped
• 1 tablespoon dried oregano
• 1/4 cup extra virgin olive oil
• 2 large cloves garlic, minced
• 3 tablespoons red wine vinegar
• salt

In a large bowl, gently toss together the beans, pepperoni, tomatoes, parsley, and oregano. Season with a pinch of salt.

In a small bowl, whisk together the olive oil, garlic, and red wine vinegar. Season with a pinch of salt. Drizzle the vinaigrette over the bean mixture and gently toss to combine. Taste and add more salt or vinegar as necessary. Serve right away.

Note: if using mild pepperoni, I recommend adding in a dash of cracked red pepper for some heat.

(largely adapted from FineCooking.com)

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{ 10 comments… read them below or add one }

Stephanie August 12, 2014 at 11:17 am

Awesome combo of ingredients in this salad, Amy! This would be SO perfect for a weekend cookout as a side dish or snack!


Annie @Maebells August 12, 2014 at 9:58 am

I made this and we are totally in love! I did have to sub balsamic vinegar because I didn’t have red wine, but it was fantastic! This is such a good, easy recipe to keep on hand!


Amy @Very Culinary August 12, 2014 at 2:33 pm

I’m so glad you enjoyed it, Annie! Yay!


Joanne August 9, 2014 at 7:23 am

Hmm I have a feeling you’re onto something. Thinking I should try this with the.boy and olives. Maybe then he’ll come around!


Mary Frances August 5, 2014 at 2:42 pm

This looks like such a great snack, savory and not too heavy!


Amy @Very Culinary August 5, 2014 at 8:12 pm

Yes, Mary. Exactly!


Melissa August 5, 2014 at 12:52 pm

Two things: 1) I love white beans and never think of new ways to use them and 2) now that I have pepperoni in the house all the time for that pasta bake I’ve been making, I’ve been wondering how else I can use that too… this is absolutely going on my list for afternoon snacks.


Amy @Very Culinary August 5, 2014 at 8:11 pm

Oh yay! I know you love beans. I’m always looking for new ways to use them, too, so this recipe immediately called out to me.


Maggie Unzueta @ Mama Maggie's Kitchen August 5, 2014 at 8:44 am

Yum! Yum! Love a good salad.


Amy @Very Culinary August 5, 2014 at 8:09 pm

Thank you, Maggie!


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