Description
This Marinated Sun-Dried Tomato Bean Salad is bursting with Mediterranean flavor—featuring tender beans, tangy sun-dried tomatoes, fresh herbs, and a punchy vinaigrette. It’s an easy, make-ahead salad that gets better as it sits, ideal for potlucks, picnics, or a healthy weekday lunch.
Ingredients
Scale
- 1 (15 oz) can cannellini or white beans, drained and rinsed
- 1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed
- ½ cup sun-dried tomatoes in oil, drained and chopped
- ¼ cup red onion, thinly sliced
- ½ cup cherry tomatoes, halved
- ¼ cup chopped fresh parsley (or basil)
- 2 tablespoons chopped fresh oregano (or 1 tsp dried)
- 2 tablespoons capers (optional)
Instructions
- Make the Dressing
- In a small bowl, whisk together olive oil, vinegar, lemon juice, Dijon mustard, garlic, salt, and pepper until emulsified.
- Assemble the Salad
- In a large bowl, combine the beans, sun-dried tomatoes, red onion, cherry tomatoes, herbs, and capers if using.
- Marinate
- Pour the dressing over the salad and toss gently to coat.
- Cover and refrigerate for at least 30 minutes (up to 4 hours for more flavor).
- Serve
- Serve chilled or at room temperature. Garnish with extra herbs or a drizzle of olive oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Tossed & Marinated
- Cuisine: European Fusion
Nutrition
- Serving Size: 1 cup per person
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 11g
- Saturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: Marinated Sun-Dried Tomato Bean Salad