Marinated Sun-Dried Tomato Bean Salad
As a busy mom, I know how challenging it can be to whip up something delicious and nutritious in a hurry. That’s why I absolutely adore this Marinated Sun-Dried Tomato Bean Salad. It’s not just a salad; it’s a vibrant medley of flavors that can brighten up any meal. Whether you’re looking for a quick solution for a busy day or a dish to impress your loved ones at a gathering, this salad fits the bill perfectly. With its zesty dressing and hearty beans, it’s a delightful way to nourish your family without spending hours in the kitchen.
Why You’ll Love This Marinated Sun-Dried Tomato Bean Salad
This Marinated Sun-Dried Tomato Bean Salad is a lifesaver for busy days. It’s quick to prepare, taking just 10 minutes of your time. The combination of beans and sun-dried tomatoes creates a satisfying dish that’s bursting with flavor. Plus, it’s versatile enough to serve as a side or a main dish. You’ll love how it brings a taste of the Mediterranean to your table without any fuss!
Ingredients for Marinated Sun-Dried Tomato Bean Salad
Gathering the right ingredients is key to making this Marinated Sun-Dried Tomato Bean Salad a hit. Here’s what you’ll need:
- Cannellini beans: These creamy white beans add a lovely texture and are packed with protein.
- Chickpeas: Also known as garbanzo beans, they bring a nutty flavor and extra fiber to the mix.
- Sun-dried tomatoes in oil: These little gems are bursting with concentrated flavor and add a delightful tang.
- Red onion: Finely diced, it provides a sharp bite that balances the richness of the beans.
- Fresh parsley: This herb adds a pop of color and freshness, brightening up the salad.
- Olive oil: A staple in Mediterranean cooking, it brings richness and helps meld the flavors together.
- Red wine vinegar: This tangy vinegar adds acidity, enhancing the overall taste of the salad.
- Garlic powder: A sprinkle of this adds depth without the hassle of chopping fresh garlic.
- Dried oregano: This herb infuses the salad with a warm, earthy flavor that complements the other ingredients.
- Salt and pepper: Essential for seasoning, they help to elevate all the flavors in the dish.
For a little crunch, consider tossing in some diced cucumber or bell peppers. If you want to switch things up, you can substitute the cannellini beans with black beans for a different flavor profile. You’ll find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Marinated Sun-Dried Tomato Bean Salad
Making this Marinated Sun-Dried Tomato Bean Salad is a breeze! Follow these simple steps, and you’ll have a delicious dish ready in no time. Let’s dive in!
Step 1: Combine the Beans and Vegetables
Start by grabbing a large mixing bowl. Toss in the drained cannellini beans and chickpeas. Next, add the chopped sun-dried tomatoes, finely diced red onion, and fresh parsley. The colors will pop, and the aroma will make your mouth water! Gently mix everything together, ensuring the beans and veggies are well combined.
Step 2: Prepare the Dressing
In a separate small bowl, whisk together the olive oil and red wine vinegar. Add the garlic powder, dried oregano, salt, and pepper. Whisk until everything is well blended. This dressing is the magic that ties the salad together, so make sure it’s nice and smooth!
Step 3: Mix the Salad
Now, pour the dressing over your bean and vegetable mixture. Gently toss everything together until the beans and veggies are evenly coated. Be careful not to mash the beans; we want them to stay intact for that perfect bite!
Step 4: Chill the Salad
Cover the salad with plastic wrap or a lid and pop it in the refrigerator. Let it chill for at least 30 minutes. This step is crucial! It allows the flavors to meld beautifully, creating a salad that’s bursting with taste.
Step 5: Serve and Enjoy
When you’re ready to serve, give the salad a gentle toss. Taste it and adjust the seasoning if needed. This Marinated Sun-Dried Tomato Bean Salad is perfect on its own or as a side dish. Enjoy every bite!
Tips for Success
- Make sure to rinse the beans well to remove excess sodium and improve flavor.
- Let the salad chill longer if you have time; the flavors deepen with a little patience.
- Feel free to adjust the seasoning to your taste; everyone’s palate is different!
- For a pop of color, add some cherry tomatoes or diced bell peppers.
- Store leftovers in an airtight container for up to three days.
Equipment Needed
- Large mixing bowl: Essential for combining all the ingredients. A salad bowl works too!
- Small bowl: Perfect for whisking the dressing. A mason jar can also do the trick!
- Whisk or fork: Use either to blend the dressing smoothly.
- Plastic wrap or lid: To cover the salad while it chills in the fridge.
Variations
- Protein Boost: Add diced grilled chicken or shrimp for a heartier meal.
- Vegan Delight: Keep it plant-based by using nutritional yeast instead of cheese for a cheesy flavor.
- Spicy Kick: Toss in some red pepper flakes or diced jalapeños for a spicy twist.
- Herb Swap: Experiment with fresh basil or cilantro instead of parsley for a different flavor profile.
- Grain Addition: Mix in cooked quinoa or farro for added texture and nutrition.
Serving Suggestions
- Pair this Marinated Sun-Dried Tomato Bean Salad with grilled chicken or fish for a complete meal.
- Serve it alongside crusty bread or pita chips for a delightful crunch.
- For drinks, a chilled white wine or sparkling water with lemon complements the flavors beautifully.
- Present the salad in a colorful bowl to enhance its vibrant appearance.
FAQs about Marinated Sun-Dried Tomato Bean Salad
Can I make this Marinated Sun-Dried Tomato Bean Salad ahead of time?
Absolutely! This salad tastes even better after sitting for a while. You can prepare it a day in advance and let the flavors meld in the fridge. Just give it a gentle toss before serving!
What can I substitute for sun-dried tomatoes?
If you don’t have sun-dried tomatoes, you can use fresh cherry tomatoes or roasted red peppers. They’ll add a different flavor but still keep the salad delicious!
Is this salad gluten-free?
Yes, this Marinated Sun-Dried Tomato Bean Salad is naturally gluten-free! It’s a great option for those with gluten sensitivities.
How long can I store leftovers?
You can store leftovers in an airtight container in the fridge for up to three days. Just remember to give it a good stir before enjoying it again!
Can I add more vegetables to this salad?
Definitely! Feel free to toss in your favorite veggies like cucumbers, bell peppers, or even avocados. It’s a great way to customize the salad to your taste!
Final Thoughts
This Marinated Sun-Dried Tomato Bean Salad is more than just a dish; it’s a celebration of flavors and a testament to the joy of cooking. Each bite is a reminder that healthy eating can be both simple and satisfying. I love how it brings my family together, sparking conversations and smiles around the table. Whether it’s a busy weeknight or a special gathering, this salad shines through. I hope you find as much joy in making and sharing it as I do. Here’s to delicious meals that nourish our bodies and warm our hearts!
Print
Marinated Sun-Dried Tomato Bean Salad Recipe to Love
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A refreshing and flavorful Marinated Sun-Dried Tomato Bean Salad that combines beans, sun-dried tomatoes, and a zesty dressing.
Ingredients
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup sun-dried tomatoes in oil, chopped
- 1/2 cup red onion, finely diced
- 1/2 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the cannellini beans, chickpeas, sun-dried tomatoes, red onion, and parsley.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, garlic powder, dried oregano, salt, and pepper until well combined.
- Pour the dressing over the bean mixture and gently toss until everything is evenly coated.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a gentle toss and adjust seasoning if necessary.
Notes
- For added crunch, toss in some diced cucumber or bell peppers.
- Substitute the cannellini beans with black beans for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 0g
- Sodium: 0mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
