Description
A refreshing and nutritious bean salad with sun-dried tomatoes and a tangy vinaigrette, perfect for any occasion.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 can white beans, drained and rinsed
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or agave syrup for vegan)
- Salt and pepper to taste
Instructions
- If using dried beans, soak overnight and cook until tender; otherwise, use canned beans.
- Chop the sun-dried tomatoes finely.
- Finely chop the fresh herbs.
- In a bowl, whisk together olive oil, vinegar, mustard, honey, and minced garlic; adjust seasonings as needed.
- In a large bowl, combine beans, sun-dried tomatoes, and herbs. Pour the vinaigrette over and mix gently.
- Let the salad marinate at room temperature for 30 minutes before serving.
- Taste and adjust seasoning if necessary before serving.
Notes
Avoid overwhelming the salad with too much dressing; it’s a coating, not a soak.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: bean salad, sun-dried tomato, healthy salad, quick meal, vegan recipe
