Dense Bean Salad Sun-Dried Tomatoes (Printable Version)
Protein-rich bean and sun-dried tomato salad tossed in a zesty olive oil and red wine vinegar dressing; quick, vegetarian.
# What You Need:
→ Beans
01 - 1 can (15 oz) cannellini beans, drained and rinsed
02 - 1 can (15 oz) kidney beans, drained and rinsed
03 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables and Add-Ins
04 - 3.5 oz sun-dried tomatoes in oil, sliced
05 - 1 small red onion, finely diced
06 - 1 small cucumber, diced
07 - 1 red bell pepper, diced
08 - 2 tablespoons capers, drained
09 - 3 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped (optional)
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 garlic clove, minced
15 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - In a large salad bowl, add the cannellini beans, kidney beans, chickpeas, sun-dried tomatoes, red onion, cucumber, red bell pepper, capers, parsley, and basil if using.
02 - Whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper in a small bowl or jar until smoothly emulsified.
03 - Pour the dressing over the salad mixture and gently toss to ensure all components are evenly coated.
04 - Let stand for at least 10 minutes at room temperature to allow flavors to meld.
05 - Present chilled or at room temperature, as desired.
# Expert Advice:
01 -
- This is the secret veggie staple that tastes even better after a night in the fridge.
- I keep coming back to it for busy weeks when I want a satisfying meal with zero fuss—just open, chop, toss, and it’s ready.
02 -
- If you skip draining and rinsing the beans, the salad can end up muddy and oddly salty—it’s worth taking the extra minute.
- I once forgot to slice the sun-dried tomatoes and realized whole pieces feel chewy—quick chopping is key for perfect bites.
03 -
- Never underestimate the importance of sharp knives—small, uniform veggie pieces make every bite balanced.
- A sprinkle of flaky sea salt and an extra glug of good olive oil just before serving creates a restaurant-worthy finish.