This bright bean salad features chewy sun-dried tomatoes and a mix of tasty beans, all dressed in a zesty marinade. It’s a simple way to add color and flavor to any meal!
Honestly, this salad is a winner at picnics! 🌞 I love how you can prepare it ahead of time, so it’s ready when you are. Plus, who doesn’t enjoy a dish that tastes even better the next day?
Key Ingredients & Substitutions
White Beans: Cannellini or navy beans are great in this salad for their creamy texture. You could swap them for black beans or pinto beans if you like a different flavor!
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add rich flavor. If you don’t have these, try using fresh tomatoes or roasted red peppers. Both will work in adding a delicious twist!
Red Onion: Red onion gives a nice crunch and mild sharpness. If you prefer something milder, green onions or shallots can be a tasty substitute.
Avocado: This adds creaminess and healthy fats. If you’re allergic or looking for a lighter touch, you can omit it, but I recommend it for taste and texture!
Capers: They bring a briny punch. If capers aren’t your thing, you can leave them out or even use olives for a similar flavor.
How Do You Make the Perfect Dressing for This Salad?
The dressing for this salad ties all the flavors together nicely. To make it, follow these steps:
- Grab a small bowl and whisk together the olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper until everything’s well combined.
- This blend not only adds flavor but also helps to keep the salad fresh! Use fresh lemon juice for the best taste.
- Drizzle the dressing over the tossed salad, ensuring every bite is full of flavor. A gentle toss helps to coat the ingredients without mashing them.
Remember, letting the salad sit in the fridge for a bit lets the flavors meld beautifully. Enjoy your vibrant salad!
Easy Marinated Sun-Dried Tomato Bean Salad
Ingredients You’ll Need:
Beans & Veggies:
- 1 can (15 oz) white beans (e.g., cannellini or navy beans), drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup sun-dried tomatoes, thinly sliced (oil-packed preferred, drained)
- 1/4 cup red onion, thinly sliced
- 1 cup fresh spinach or arugula, chopped
- 1/4 cup fresh parsley, roughly chopped
- 1 small garlic clove, minced
- 1 ripe avocado, diced or mashed
- 2 tablespoons capers, drained
Dressing Ingredients:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Optional:
- Toasted bread slices, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus at least 1 hour in the fridge to let the flavors come together. If you have the time, letting it sit in the refrigerator overnight will make it even tastier!
Step-by-Step Instructions:
1. Combine the Beans:
In a large mixing bowl, add the drained and rinsed white beans and chickpeas. These are the hearty base of your salad!
2. Mix in the Veggies:
Add the thinly sliced sun-dried tomatoes, red onion, chopped spinach (or arugula), parsley, capers, and minced garlic. This will give your salad a burst of flavor and freshness!
3. Make the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, dried oregano, salt, and pepper until everything is well combined.
4. Dress the Salad:
Pour the dressing over the bean mixture and toss gently to ensure all the ingredients are evenly coated. This is where the magic happens!
5. Add Avocado:
Carefully fold in the diced or mashed avocado. This will add a creamy richness to the salad while maintaining some texture.
6. Chill for Flavor:
To enhance the flavors, cover the salad and refrigerate it for at least 1 hour or overnight. The longer it sits, the more the flavors will develop!
7. Ready to Serve:
Before serving, give the salad a gentle toss and taste to adjust any seasoning if needed.
8. Dig In!
Serve your salad chilled or at room temperature, and enjoy it with toasted bread slices on the side if you like. Perfect for lunch, a side dish, or a picnic favorite!
Enjoy your vibrant, hearty salad!
Frequently Asked Questions (FAQ)
Can I Use Different Beans?
Absolutely! While white beans and chickpeas are delicious, feel free to experiment with other types of beans such as black beans or kidney beans. Just make sure to rinse and drain them well for the best flavor!
Can I Make This Salad Vegan?
Yes! This recipe is naturally vegan-friendly, especially since it doesn’t contain any animal products. Just ensure the Dijon mustard you use is also vegan, as some brands may include honey.
How Long Does the Salad Last in the Fridge?
This marinated salad can be stored in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, making it even tastier!
What Should I Serve With This Salad?
This salad pairs wonderfully with grilled vegetables, toasted bread, or even a light pasta dish. You can also enjoy it as a standalone meal for a refreshing and filling option!
