Description
A refreshing and flavorful Marinated Sun-Dried Tomato Bean Salad that combines beans, sun-dried tomatoes, and a zesty dressing.
Ingredients
Scale
- 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