Dense Bean Sun-Dried Tomatoes Salad (Printable)
Protein-rich bean salad with sun-dried tomatoes, capers, fresh herbs and bright red wine vinaigrette.
# What You Need:
→ Beans
01 - 1 can (14 oz) cannellini beans, drained and rinsed
02 - 1 can (14 oz) kidney beans, drained and rinsed
03 - 1 can (14 oz) chickpeas, drained and rinsed
→ Vegetables & Add-Ins
04 - 3.5 oz sun-dried tomatoes in oil, sliced
05 - 1 small red onion, finely diced
06 - 1 small cucumber, diced
07 - 1 red bell pepper, diced
08 - 2 tablespoons capers, drained
09 - 3 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped (optional)
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 garlic clove, minced
15 - Salt and black pepper, to taste
# Steps:
01 - In a large salad bowl, mix cannellini beans, kidney beans, chickpeas, sun-dried tomatoes, red onion, cucumber, red bell pepper, capers, parsley, and basil if using.
02 - In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until fully emulsified.
03 - Pour the dressing over the salad and gently toss to ensure even coating of all components.
04 - Let the salad rest at room temperature for at least 10 minutes to allow flavors to blend.
05 - Serve the salad chilled or at room temperature as desired.
# Expert Advice:
01 -
- This salad comes together dangerously fast but tastes like you fussed over every ingredient.
- It stays flavorful and satisfying even after a night in the fridge, making leftovers a little treasure.
02 -
- If you rush and skip the resting time, the flavors just won't have a chance to come together.
- I once forgot to rinse the canned beans and regretted the weird tinny taste—never again.
03 -
- Letting the salad sit longer—up to overnight—deepens the complexity more than you’d think.
- Chill your salad bowl before mixing everything if serving on a hot day—it keeps everything crisp.