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This filling pizza bean salad has become my favorite answer for lunch prep and gatherings when I'm craving pizza flavors in a healthier package.
I whipped this up during a super busy week when I needed something that wouldn't go bad quickly but would still make my taste buds happy. Now my friends ask for it at every backyard party since they love tasty food that's no trouble.
Ingredients
- Giant white beans: Give you that smooth feel and lots of protein as the salad base
- Green bell pepper: Brings a nice snap and garden-fresh taste like real pizza toppings
- Red onion: Adds bold flavor and nice purple contrast in the mix
- Pepperoni: Delivers that real pizza taste with its rich meaty bits
- Jalapeño: Throws in some kick that works well with the rich cheese and beans
- Grape tomatoes: Pop with tangy sweetness that reminds you of pizza sauce
- Mozzarella balls: Make those stretchy cheese pulls everybody wants from pizza
- Fresh basil: Gives the whole dish that Italian smell we all love
- Garlic: Works in the dressing to build that key pizza taste
- Hot honey: Mixes sweet and spicy notes for deeper flavor
- Champagne vinegar: Adds tang without being too sour
- Olive oil: Makes the dressing smooth and helps spread flavors around
- Oregano: Brings those classic pizza herb flavors throughout
Step-by-Step Instructions
- Prepare Your Ingredients:
- Cut everything to match sizes for the best bite and flavor mix. I cut the pepperoni a bit smaller than the beans so you get little flavor pops with each bite. Don't break up the mozzarella balls so you'll get those nice cheese pulls.
- Create The Dressing Base:
- Mix the tiny chopped garlic with Dijon mustard first to calm down the raw garlic taste. Then add hot honey and make sure it's fully mixed before you pour in the vinegar. Doing it this way stops the honey from getting hard when it touches cold stuff.
- Emulsify The Dressing:
- Slowly pour in olive oil while you keep stirring to make a smooth dressing that won't split apart. This trick makes sure the dressing coats everything evenly. Rub the oregano between your fingers before adding to release more flavor oils.
- Combine And Marry Flavors:
- Pour your dressing over everything and lift gently with two big spoons instead of stirring hard which can smash the beans. Make sure to lift from the bottom so the dressing reaches all parts of the salad.
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The giant white beans really make this dish special. I found they work way better than cannellini beans I'd used before. They're big enough to give you a satisfying bite that makes this feel like a real meal instead of just a side.
Make Ahead Magic
This salad gets even tastier over time as everything soaks together in the fridge. When making it early, I like to save half the basil to sprinkle on right before eating for fresh flavor. The beans will drink up more dressing overnight, making everything more flavorful the next day. For the best taste, make this salad at least two hours before you plan to eat it.
Customization Options
What's great about this pizza bean salad is how easy it is to change. If you don't eat meat, skip the pepperoni and toss in some olives for that salty kick. Vegans can swap the cheese for firm tofu soaked in nutritional yeast and herbs. If you love heat, add some red pepper flakes or use spicy soppressata instead of regular pepperoni. Want more veggies? Try mixing in artichoke hearts or roasted red peppers for extra pizza-like flavors.
Serving Suggestions
This salad works great by itself, but it's amazing with a chunk of garlic bread for the full pizza experience. For something lighter, put it on top of arugula with a bit of lemon and oil. At BBQs, I put this next to the grilled stuff so guests have something more interesting than the usual cookout food.
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This salad brings all the pizza joy with a healthy twist, making it a hit whenever I serve it.
Foire aux questions sur la recette
- → Can I swap out the white beans for other types?
Definitely! If you don’t have giant white beans like cannellini or corona beans, try chickpeas, kidney beans, or navy beans instead. Make sure to thoroughly cook and drain whichever beans you use.
- → What can I use if I don't have champagne vinegar?
No champagne vinegar? No problem. Opt for white wine or apple cider vinegar for similar results. Red wine vinegar works too, though it slightly changes the taste. The key is to keep it tangy with some acidity.
- → How long can this dish stay fresh in the fridge?
Stored in an airtight container, this will last about 3-4 days in the fridge. The flavors get better after a day since the beans soak in the dressing. Add fresh basil later to keep it looking fresh and green.
- → How do I make it vegetarian-friendly?
Skip the pepperoni for a meat-free option. Add other robust toppings like roasted red peppers, olives, or artichoke hearts to keep the flavors bold. Plant-based pepperoni alternatives can also be swapped in.
- → What's good to serve alongside this dish?
This can totally work as a solo meal, but it’s awesome with crusty bread, garlic knots, or a plain green salad. For a more filling option, pair it with grilled chicken, sausages, or even minestrone soup.
- → How can I make this spicier?
For extra kick, leave jalapeño seeds in, or sprinkle in more crushed red pepper flakes. You can drizzle on some spicy olive oil or mix hot sauce right into the dressing for even more heat.