This colorful salad features tasty sun-dried tomatoes and nutritious beans, all brought together with a zesty dressing. It’s simple to whip up and perfect for any meal!
I love how this salad tastes even better after a little time in the fridge. It’s a great dish to make ahead for picnics or lunch! Plus, who doesn’t love a salad that’s easy on the eyes? 😄
Key Ingredients & Substitutions
White Beans: Cannellini beans are my favorite for this salad because of their creamy texture and mild flavor. If you can’t find them, navy or great northern beans also work well. You can use canned beans for convenience; just make sure to rinse them well!
Chickpeas: Chickpeas add a nice contrast in texture. Canned ones are easiest, but if you want to go from scratch, be sure to soak and cook dried chickpeas ahead of time. If you’re not a fan, black beans could be a fun twist!
Sun-Dried Tomatoes: These add a delicious punch! Oil-packed varieties are great for flavor and convenience. If you want to swap, try using fresh tomatoes in the summer, but keep in mind they will change the salad’s texture a bit.
Fresh Greens: Spinach or arugula gives a fresh crunch. Feel free to mix in other leafy greens like kale or even lettuce if you prefer. Just be mindful of the quantity, as some greens are stronger in flavor.
How Can I Make the Dressing Just Right?
The dressing is where you can really customize the flavor of your salad. Start by whisking together the olive oil and lemon juice. Fresh lemon juice brightens the dish, while the olive oil adds richness.
- Add Dijon mustard for a little tang and creaminess to the dressing.
- Minced garlic gives it a nice punch, but if you’re not a fan, you can skip or reduce it.
- Use dried oregano for an herby aroma. You could also add other herbs like basil or thyme for variety.
- Make sure to taste and adjust seasoning—this is key! A little extra salt or a dash of vinegar can elevate it.
Letting the dressing sit for a few minutes allows the flavors to develop more, so don’t rush this step!
Easy Marinated Sun-Dried Tomato Bean Salad
Ingredients:
- 1 cup cooked white beans (e.g., cannellini or navy beans), drained and rinsed if canned
- 1 cup cooked chickpeas (garbanzo beans), drained and rinsed if canned
- 1/2 cup sun-dried tomatoes, sliced (preferably oil-packed and drained)
- 1/4 cup red onion, thinly sliced
- 1/2 cup fresh spinach or arugula, roughly chopped
- 1/4 cup fresh parsley, chopped
- 1 ripe avocado, diced
- 2 tablespoons capers, drained (optional)
For the dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Time Needed:
This salad can be prepared in about 15-20 minutes, plus at least 1 hour of chilling time to allow all the flavors to develop. So, in total, you might want to plan around 1 hour and 30 minutes, counting the prep and marinating time!
Step-by-Step Instructions:
1. Make the Dressing:
Start by whisking together the olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper in a small bowl. Taste the dressing and adjust the seasoning as you like—this is your chance to make it just right!
2. Combine the Salad Ingredients:
In a big mixing bowl, add the cooked white beans, chickpeas, sliced sun-dried tomatoes, red onion, spinach (or arugula), parsley, capers if using, and diced avocado. Be careful when adding the avocado to keep it nice and chunky!
3. Dress the Salad:
Pour the dressing over your salad mix. Grab a spatula or large spoon and gently toss everything together, making sure all the ingredients are coated with that delicious dressing.
4. Chill the Salad:
Cover the bowl with plastic wrap or a lid, and pop it into the fridge. Let it chill for at least 1 hour. This wait is essential to let all the flavors blend beautifully!
5. Final Touches:
Before serving, take the salad out of the fridge and give it a gentle toss to mix it up again. Taste it one last time, and if it needs a little extra seasoning, add it now!
6. Serve and Enjoy!
Enjoy your marinated bean salad chilled or at room temperature. It’s perfect as a light meal on its own or as a side dish with some toasted bread. You can also bring it to potlucks or picnics!
That’s it! You now have a refreshing, hearty, and tangy bean salad ready to impress. Enjoy the sweet and savory flavors of the sun-dried tomatoes with the freshness of the herbs!
FAQ for Easy Marinated Sun-Dried Tomato Bean Salad
Can I Use Different Types of Beans?
Absolutely! While cannellini and chickpeas are great choices, you can mix and match with other beans like black beans or kidney beans, depending on your preference. Just make sure they’re cooked and drained if using canned beans!
How Long Does This Salad Last in the Fridge?
The salad can be stored in an airtight container in the fridge for up to 3 days. However, it’s best enjoyed within the first day or two while the avocado is still fresh. You can also add the avocado just before serving to keep it from browning.
Can I Make This Salad Vegan?
Yes! This salad is already vegan-friendly as it contains no animal products. Enjoy it guilt-free!
What Can I Serve With This Salad?
This salad pairs beautifully with toasted bread or as a side dish with grilled vegetables. You can also serve it over a bed of greens or with a protein like grilled chicken or fish for a more filling meal.
