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Paul

Marinated Sun-Dried Tomato Bean Salad for Fresh Flavor!

A refreshing and flavorful Marinated Sun-Dried Tomato Bean Salad that combines beans, sun-dried tomatoes, and a zesty dressing.
Print Recipe
Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 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

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, salt, black pepper, and crushed red pepper flakes if using.
  3. Pour the dressing over the bean mixture and gently toss until everything is well coated.
  4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. 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.