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, packed 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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
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, salt, black pepper, and crushed red pepper flakes if using.
- Pour the dressing over the bean mixture and gently toss until everything is well coated.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature, and enjoy!
Notes
- For added crunch, toss in 1/2 cup of diced cucumber or bell pepper.
- Substitute fresh basil or cilantro for parsley 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: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg