This bright and tasty salad uses beans and sun-dried tomatoes, making it fresh and filling! It’s perfect for a quick lunch or as a colorful side dish.
Key Ingredients & Substitutions
Cannellini Beans: These white beans are creamy and soft. If you can’t find them, you can use navy beans or great northern beans instead.
Chickpeas: They add a nice texture to the salad. If you need a substitute, cooked butter beans or even black beans can work well.
Sun-Dried Tomatoes: Look for sun-dried tomatoes that aren’t packed in oil for the best flavor. If these aren’t available, you can chop up roasted red peppers for a different twist.
Avocado: This adds creaminess, but if you’re not a fan, you can skip it or use diced cucumbers for crunch instead.
Parsley & Spinach: Fresh herbs make a big difference. If parsley is hard to find, you could use basil or cilantro for a different flavor. Kale can replace spinach for a heartier option.
Mayonnaise or Greek Yogurt: I love Greek yogurt for a lighter take. If you want to keep it dairy-free, try using hummus or a plant-based mayo.
How Do I Ensure a Perfectly Balanced Dressing?
The dressing is key to bringing all the flavors together. Start with a base of mayonnaise or Greek yogurt for creaminess. Then, mix in olive oil for richness and lemon juice for brightness. The Dijon mustard adds a little kick. Here’s how to mix it well:
- In a small bowl, whisk the mayo or yogurt with olive oil and lemon juice.
- Add the minced garlic and Dijon mustard, whisking until everything is well blended.
- Adjust the taste with a pinch of salt and pepper. A taste test is important to make sure the flavors pop!
- If it’s too thick, add a splash of water to reach your desired consistency.
Letting the salad marinate allows the dressing to soak into the beans and veggies, creating a delicious flavor throughout. So, don’t rush this step!
Easy Marinated Sun-Dried Tomato Bean Salad
Ingredients You’ll Need:
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup sun-dried tomatoes (not in oil), sliced
- 1/4 cup red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh spinach or arugula, chopped
- 2 tbsp capers, drained
- 1/3 cup mayonnaise or Greek yogurt (for creaminess)
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
- Optional: toasted bread or crackers, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 30 minutes to let the salad marinate in the fridge. If you can wait longer, it’s even better after a few hours or overnight!
Step-by-Step Instructions:
1. Prepare the Beans:
In a large mixing bowl, combine the drained and rinsed cannellini beans and chickpeas. This is where the hearty base of your salad begins!
2. Add the Veggies:
Next, add in the sliced sun-dried tomatoes, thinly sliced red onion, diced avocado, chopped parsley, and chopped spinach or arugula. Don’t forget the capers for a special touch of flavor!
3. Make the Dressing:
In a small bowl, whisk together the mayonnaise or Greek yogurt with the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, and minced garlic. Mix until everything is smooth and creamy.
4. Combine Everything:
Pour your creamy dressing over the bean and vegetable mixture. Gently toss everything together so all the ingredients are nicely coated with the dressing.
5. Season to Taste:
Add salt and freshly ground black pepper to your taste. Make sure to give it a taste to see if you’d like to adjust the seasoning!
6. Chill in the Fridge:
Cover the salad with a lid or plastic wrap and let it marinate in the fridge for at least 30 minutes. This helps all the flavors to come together beautifully.
7. Stir and Serve:
Before serving, give the salad a gentle stir to mix everything again. If you’d like, garnish with some extra parsley for a pop of color!
8. Enjoy!
Serve the salad chilled or at room temperature. It pairs well with toasted bread or crackers for a delightful meal or side dish. Enjoy your fresh and flavorful salad!
This salad is not only hearty and delicious, but it also packs a ton of nutrients. It’s perfect for meal prep or bringing to potlucks. Enjoy!
Can I Use Different Types of Beans?
Absolutely! While cannellini and chickpeas give a great texture and flavor, you can substitute with black beans, kidney beans, or any beans you prefer. Just make sure they’re canned or cooked well!
How to Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 3 days. The flavors may continue to meld, making it even tastier the next day! Just give it a stir before enjoying.
Can I Make This Salad Vegan?
Yes, simply swap the mayonnaise for a plant-based version or use hummus. If using Greek yogurt, select a dairy-free alternative to keep it vegan!
How Long Should I Marinate the Salad?
For best results, let the salad marinate in the fridge for at least 30 minutes. However, it can be made a day in advance for even more flavor development! Just remember to give it a good stir before serving.
