By Bring Marinated Sun-Dried Tomato Bean Salad to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Marinated Sun-Dried Tomato Bean Salad captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Marinated Sun-Dried Tomato Bean Salad becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 shallot, thinly sliced
1/2 cup fresh parsley, chopped
2 tbsp vegan mayonnaise
2 tbsp extra virgin olive oil
1 tbsp Dijon mustard
1 tbsp white wine vinegar
2 tsp of the brine from the jar of capers
1 tsp agave syrup
1 tsp dried oregano
1/2 tsp red pepper flakes
Zest and juice of 1 lemon
1 (15 oz) can chickpeas, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1/3 cup sun-dried tomatoes jarred in oil, julienned
2 scallions, thinly sliced
1 tbsp capers, minced
1 avocado, cubed
Kosher salt, to taste
Fresh cracked black pepper, to taste
PREPARATION STEPS
Prepare the Dressing:
In a large bowl, whisk together the vegan mayonnaise, extra virgin olive oil, Dijon mustard, white wine vinegar, caper brine, agave syrup, dried oregano, red pepper flakes, lemon zest, and lemon juice until well combined.
Combine the Salad:
Add the sliced shallot, chopped parsley, chickpeas, cannellini beans, sun-dried tomatoes, scallions, and minced capers to the bowl. Gently toss to coat all the ingredients with the dressing.
Add Avocado:
Carefully fold in the cubed avocado, being gentle to avoid mashing it.
Season:
Taste the salad and season with kosher salt and freshly cracked black pepper as needed.
Chill and Serve:
Let the salad sit for at least 30 minutes in the refrigerator to allow the flavors to meld. Serve chilled or at room temperature.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
