This Easy Marinated Sun-Dried Tomato Bean Salad is a bright and tasty dish! It’s packed with colorful beans and zesty sun-dried tomatoes, giving it a fresh and inviting flavor.
I love making this salad because it’s quick to prepare and perfect for any meal. Plus, it stays good in the fridge, so I can enjoy it all week long—talk about a win-win!
Key Ingredients & Substitutions
Chickpeas: These provide protein and fiber. If you’re looking for a substitute, you can use black beans or kidney beans for a different flavor and color. Both work great in salads!
Cannellini beans: They add a creamy texture. If unavailable, navy beans or great northern beans are excellent alternatives. They have a similar taste and consistency.
Sun-dried tomatoes: These bring a rich, tangy flavor. If you don’t have them, try using roasted red peppers for a milder taste. Just add a bit of extra olive oil for moisture.
Fresh herbs: Parsley adds freshness, but you can substitute cilantro or basil based on your preference. They will provide a different twist to the salad.
Avocado: This adds creaminess. If you’re avoiding it, try adding diced cucumber for crunch or a sprinkle of nuts for healthy fats.
How Do I Get the Flavors to Marinate Right?
Marinating the salad is key for enhancing flavors! After mixing everything together, it’s important to let the salad chill in the fridge. Here’s how to ensure a delicious result:
- Combine all salad ingredients in a bowl and then add the dressing.
- Toss gently to coat all pieces evenly without mashing the avocado.
- Cover and chill for at least 30 minutes—this allows the beans and veggies to absorb the dressing, enhancing the overall flavor.
Feel free to taste it before serving. If it needs a little more zing, add extra lemon juice or salt!
Easy Marinated Sun-Dried Tomato Bean Salad
Ingredients You’ll Need:
Beans & Vegetables:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) cannellini beans (white kidney beans), drained and rinsed
- 1/4 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 1/4 cup red onion, thinly sliced
- 1/2 cup fresh parsley, roughly chopped
- 1 small avocado, diced
- 1/4 cup fresh spinach or arugula, chopped
- 2 tablespoons capers, drained
Dressing:
- 2 tablespoons olive oil (use oil from sun-dried tomatoes jar if available)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic or garlic powder
- Salt and freshly ground black pepper, to taste
For Serving:
- Optional: toasted bread or crackers
How Much Time Will You Need?
This easy salad takes about 10 minutes to prepare, plus at least 30 minutes to chill in the fridge. Perfect for a quick meal or as a delightful side dish!
Step-by-Step Instructions:
1. Combine the Beans:
In a large bowl, take the drained and rinsed chickpeas and cannellini beans. Toss them together to mix them well.
2. Add the Veggies:
Now, toss in the chopped sun-dried tomatoes, thinly sliced red onion, roughly chopped parsley, diced avocado, chopped spinach or arugula, and drained capers. It’s colorful and packed with goodness!
3. Mix the Dressing:
In a separate small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, minced garlic, and a sprinkle of salt and pepper. This will be the flavorful dressing that brings everything together!
4. Dress the Salad:
Pour the dressing over the bean and vegetable mixture. Gently toss everything together until the ingredients are evenly coated with the dressing—be careful not to mash the avocado.
5. Taste and Adjust:
Give the salad a taste. If it needs more zing, feel free to add a bit more salt, pepper, or lemon juice according to your preference. Adjusting the flavors will make the salad just right for you!
6. Chill Out:
Cover the salad and place it in the fridge for at least 30 minutes. This allows the flavors to marry beautifully, enhancing the overall taste.
7. Serve and Enjoy:
After chilling, stir once more and serve the salad chilled or at room temperature. It goes wonderfully with toasted bread or crunchy crackers on the side.
Enjoy this vibrant and easy marinated bean salad! It’s fresh, delightful, and perfect for any table!
Frequently Asked Questions (FAQ)
Can I Use Different Beans?
Absolutely! If you don’t have chickpeas or cannellini beans on hand, you can substitute with black beans, kidney beans, or any other favorite bean. Just be sure to rinse and drain them well before using.
How Long Will Leftovers Keep?
Your marinated bean salad will keep well in the fridge for up to 3 days in an airtight container. Just give it a gentle stir before serving, as the ingredients may settle. It’s best enjoyed within this time for optimal freshness!
Can I Prepare This Salad in Advance?
Yes, you can! This salad is perfect for meal prep. Just make sure to hold off on adding the avocado until just before serving to keep it fresh and prevent browning.
What Other Ingredients Can I Add?
Feel free to customize this salad to your taste! You can add ingredients like feta cheese, olives, bell peppers, or even grilled chicken for added protein. The possibilities are endless!
