This bright bean salad is packed with flavor from sun-dried tomatoes and a tasty dressing. It’s a perfect mix of healthy beans and tangy goodness that will make your taste buds happy!
What’s great about this salad is how simple it is to whip up. I personally enjoy it as a side dish or even a light lunch. Just toss everything together and you’re good to go! 😄
Key Ingredients & Substitutions
Cannellini Beans: These white beans add creaminess and protein to your salad. If you can’t find them, navy or great northern beans work well too. You can even use black beans for a different twist!
Chickpeas: They give a nice texture and nutty flavor. If you prefer, canned kidney beans could be a great alternative or try using cooked lentils for a softer bite.
Sun-Dried Tomatoes: These are full of flavor, especially if they’re packed in oil. If you want a milder taste, fresh tomatoes can be used, but you might miss that rich flavor. You could also try roasted red peppers as a substitute!
Red Onion: This adds a bite and crunch. If you find raw red onion too strong, try using green onions or shallots for a milder flavor.
How Do You Make the Dressing Perfect?
The dressing is crucial for tying all your ingredients together. Here’s how to ensure it’s perfect every time:
- Start with olive oil for richness and a nice mouthfeel. If you’re looking for a lighter option, avocado oil works too!
- Red wine vinegar gives the salad a tangy kick. You can swap it for white wine vinegar or apple cider vinegar if needed.
- Dijon mustard adds depth; if you’re avoiding mustard, just skip it or use a bit of lemon juice for zing.
- Mix all the dressing ingredients in a small bowl and taste! Adjust salt and pepper to your liking.
Mix well to combine and pour it over the bean mixture for that delicious marinated flavor! The longer it sits, the better the taste develops, so give it some time if you can.
Easy Marinated Sun-Dried Tomato Bean Salad
Ingredients You’ll Need:
For The Salad:
- 1 can (15 oz) cannellini beans (white beans), drained and rinsed
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 1/2 cup sun-dried tomatoes (oil-packed), drained and sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
For The Dressing:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
How Much Time Will You Need?
This delightful salad takes about 15 minutes to prepare and then needs at least 1 hour in the fridge to marinate. So in total, you’ll be spending about 1 hour and 15 minutes—most of it is just waiting for those flavors to blend beautifully!
Step-by-Step Instructions:
1. Combine the Ingredients:
Start by taking a large mixing bowl and adding the rinsed cannellini beans, chickpeas, sliced sun-dried tomatoes, finely chopped red onion, and fresh parsley. Give it a gentle mix to incorporate all the ingredients.
2. Make the Dressing:
In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper. This will be your tasty dressing. Taste it for flavor—adjust with extra salt or pepper if you like!
3. Toss and Marinate:
Pour the dressing over the bean mixture. Toss everything gently so it’s well coated. This way, each ingredient gets a lovely covering of that delicious dressing.
4. Chill in the Fridge:
Next, cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 1 hour. This step allows all of those wonderful flavors from the dressing to soak in.
5. Serve and Enjoy:
Just before serving, give the salad a quick stir to mix everything up again. Check the seasoning one last time—add a bit more salt or pepper if needed. You can serve it cold from the fridge or at room temperature, depending on your preference!
This salad is perfect as a side dish at dinner, a light lunch, or even a picnic treat. Enjoy your delicious creation! 🥗
FAQ: Easy Marinated Sun-Dried Tomato Bean Salad
Can I Use Dried Beans Instead of Canned?
Absolutely! If you prefer using dried beans, just soak and cook them according to package instructions before using. Make sure they are fully cooled before adding them to the salad to avoid wilting the fresh ingredients!
What If I Don’t Have Olive Oil?
No problem! You can substitute olive oil with any neutral oil, such as canola or avocado oil. Just keep in mind that it may slightly change the flavor profile of your dressing.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If the salad starts to get watery, just give it a gentle stir before serving, as the dressing may separate over time.
Can I Make This Salad Vegan?
This salad is already vegan-friendly! All the ingredients used—beans, vegetables, and dressing—are plant-based, making it a great choice for anyone following a vegan diet.
