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Marinated Sun-Dried Tomato Bean Salad Recipe to Love

A refreshing and flavorful Marinated Sun-Dried Tomato Bean Salad that combines beans, sun-dried tomatoes, and a zesty dressing.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mediterranean
Calories: 210
Ingredients Method Nutrition Notes

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

Method
 

  1. In a large mixing bowl, combine the cannellini beans, chickpeas, sun-dried tomatoes, red onion, and parsley.
  2. In a separate small bowl, whisk together the olive oil, red wine vinegar, garlic powder, dried oregano, salt, and pepper until well combined.
  3. Pour the dressing over the bean mixture and gently toss until everything is evenly coated.
  4. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Before serving, give the salad a gentle toss and adjust seasoning if necessary.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 28gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 7gFiber: 6g

Notes

  • For added crunch, toss in some diced cucumber or bell peppers.
  • Substitute the cannellini beans with black beans for a different flavor profile.

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