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Jessica

Delicious Sun-Dried Tomato Bean Salad: A Flavorful Delight!

A refreshing and flavorful salad made with a mix of beans, sun-dried tomatoes, and a zesty dressing.
Print Recipe
Prep Time 10 minutes
Total Time 40 minutes
Course: Salad
Cuisine: Mediterranean
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a large mixing bowl, combine the cannellini beans, kidney beans, 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 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. Serve chilled or at room temperature, and enjoy!

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 25gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 8gSodium: 300mgFiber: 6gSugar: 2g

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.

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