A refreshing and flavorful salad made with a mix of beans, sun-dried tomatoes, and a zesty dressing.
Author:Jessica
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:40 minutes
Yield:Serves 6
Category:Salad
Method:Mixing
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 cup sun-dried tomatoes, chopped (oil-packed for extra flavor)
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, kidney beans, 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 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.
Serve chilled or at room temperature, and enjoy!
Notes
For added crunch, toss in some diced bell peppers or cucumbers.
Substitute fresh basil for parsley for a different herb flavor, or add feta cheese for a creamy element.