This colorful bean salad features tasty sun-dried tomatoes and fresh herbs. It’s quick to make and full of flavor—perfect for a light lunch or a picnic!
Key Ingredients & Substitutions
White Beans: Cannellini or navy beans work great due to their creamy texture. If you prefer, you can use black beans or any other canned beans you have on hand. Just make sure to drain and rinse them well.
Chickpeas: These add a hearty element. If you’re looking for a change, try using lentils instead, but be sure they’re cooked first. You could also skip them altogether for a lighter salad.
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add so much flavor. If you can’t find them, dry-packed ones can be used too, but soak them in warm water for about 20 minutes before slicing.
Avocado: I love adding avocado for creaminess. If you’re looking for a lower-fat option, you can leave it out or substitute it with diced cucumber for crunch.
Greens: Fresh spinach or arugula adds brightness. If you’re out, any salad greens will do, or even some shredded cabbage for a different texture.
How Can I Get My Dressing Just Right?
The dressing is key for flavor! Making it emulsify properly ensures it coats the salad nicely. Here’s how to do it:
- In a small bowl, start by combining the minced garlic, Dijon mustard, and lemon juice. Mix well.
- Slowly whisk in the olive oil until the dressing starts to thicken and look creamy. This shows it’s emulsified!
- Lastly, add the vinegar and season with salt and pepper. Taste and adjust if needed. A little more lemon juice works wonders!
Keeping the dressing separate until you’re ready to serve can also help keep your salads fresh if you’re preparing in advance. Enjoy making this salad your own!
Easy Marinated Sun-Dried Tomato Bean Salad
Ingredients:
- 1 can (15 oz) white beans (such as cannellini or navy beans), drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup sun-dried tomatoes, thinly sliced (preferably oil-packed, drained)
- 1/4 cup red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh spinach or arugula, chopped
- 1 ripe avocado, diced
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon white wine vinegar or red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Optional: Toasted bread or crostini, for serving
How Much Time Will You Need?
This salad is quick to prepare, taking about 15 minutes for prep time. Then, just let it chill for at least 30 minutes in the fridge to allow the flavors to mix together beautifully. In total, you’ll need around 45 minutes before serving! Easy peasy!
Step-by-Step Instructions:
1. Combine the Base Ingredients:
Start by taking a large bowl and adding the drained white beans and chickpeas. Make sure they’re rinsed well to remove any excess salt and starch. This will help keep the salad fresh-tasting!
2. Add the Flavorful Extras:
Next, add the thinly sliced sun-dried tomatoes and red onion to your beans. Then, toss in the chopped parsley and your choice of greens (spinach or arugula). These tasty ingredients will bring the salad to life! Gently mix everything together until it’s well combined.
3. Mix Up the Dressing:
In a separate, small bowl, whisk together the minced garlic, olive oil, lemon juice, white wine vinegar, and Dijon mustard. Whisking it all together helps emulsify the dressing, giving it a nice creamy texture. Season with salt and pepper to taste—don’t forget to taste it to adjust the seasoning as needed!
4. Combine Dressing with Salad:
Now it’s time to add the dressing! Pour it over the bean mixture and toss gently but thoroughly. Make sure all the ingredients are well coated in the delicious dressing.
5. Add the Avocado:
Carefully fold in the diced avocado. Go slow to prevent mashing the avocado too much; we want those beautiful chunks to stay intact!
6. Chill and Marinate:
Cover the salad and pop it in the refrigerator for at least 30 minutes. This chilling time allows all those wonderful flavors to meld together, making every bite super tasty!
7. Serve and Enjoy:
Just before serving, give the salad a gentle stir and adjust any seasoning if needed. It can be enjoyed chilled or at room temperature. Serve it alongside some toasted bread or crostini for a delightful crunch!
Enjoy this fresh, flavorful, and easy marinated bean salad as a light meal or a satisfying side dish!
FAQ about Easy Marinated Sun-Dried Tomato Bean Salad
Can I Use Dried Beans Instead of Canned Beans?
Absolutely! If you prefer dried beans, soak them overnight and cook them until tender. A good rule of thumb is about 1 cup of dried beans to 2.5 cups of water, simmering for 1-2 hours. Just make sure they’re fully cooled before adding them to the salad!
How Long Can I Store Leftover Salad?
You can store this salad in an airtight container in the fridge for up to 3 days. However, it’s best enjoyed within the first 24 hours for maximum freshness and to prevent the avocado from browning. If you have leftovers, consider eating them without the avocado or adding fresh avocado just before serving!
Can I Make This Salad Vegan or Gluten-Free?
This salad is already vegan-friendly as it contains no animal products. It’s also gluten-free since all ingredients are naturally gluten-free. Just double-check the mustard and vinegar labels if you’re very sensitive to cross-contamination!
What Can I Serve This Salad With?
This salad pairs wonderfully with toasted bread or crostini. It also makes an excellent side dish for grilled meats, a topping for a grain bowl, or a filling for wraps. Get creative—it’s versatile!
