This bright and tasty bean salad features sun-dried tomatoes, crunchy veggies, and a zesty dressing that’s super easy to whip up. It’s a great dish for lunch or a side at dinner!
There’s something fun about mixing it all together and letting those flavors party! I like to make it ahead of time so I can enjoy the deliciousness later. Who says salads are boring? 😄
Key Ingredients & Substitutions
Chickpeas: These are a great source of protein and fiber. You can use canned for convenience, or cook dried chickpeas if you prefer. If you need a substitute, white beans work well too.
White Beans: Cannellini or navy beans are perfect for this salad. If you don’t have these, great northern beans or even kidney beans can be good alternatives.
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add richness. If you can only find dried ones, soak them in hot water for 20-30 minutes before chopping them.
Fresh Greens: Parsley adds a fresh taste while spinach or arugula brings a nice crunch. You can swap in other greens like chopped kale or mixed salad greens if you like.
Avocado: This adds creaminess to the salad. If you’re not a fan, try diced cucumbers or even some crumbled feta for a different texture.
How Do I Make Sure My Salad Stays Fresh?
The key to keeping your bean salad fresh is to add the avocado last right before serving. Also, marinating in the refrigerator not only helps meld flavors but also keeps the salad crisp. If making ahead, you can prepare everything except the avocado and dressing. Just mix them in at serving time!
- Use a mix of chickpeas and white beans for texture.
- Let the salad sit for at least 1 hour before serving to enhance flavors.
- When storing leftovers, keep the avocado out if possible or add lemon juice to prevent browning.
With these tips, your marinated salad will be delicious and fresh every time! Enjoy making it your own! 🌿
Easy Marinated Sun-Dried Tomato Bean Salad
Ingredients You’ll Need:
For the Salad:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) white beans (cannellini or navy beans), drained and rinsed
- 1/2 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 1/4 cup red onion, thinly sliced
- 1/2 cup fresh parsley leaves, roughly chopped
- 1/2 cup fresh spinach or arugula, roughly chopped
- 1 avocado, peeled, pitted, and diced
- 1-2 garlic cloves, minced
For the Dressing:
- 3 tablespoons extra virgin olive oil (use some from sun-dried tomatoes jar if oil-packed)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon red wine vinegar or balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Optional: a pinch of crushed red pepper flakes for a little heat
How Much Time Will You Need?
This delicious salad will take you about 15 minutes to prepare, and then you’ll want to let it marinate in the fridge for at least 1 hour. So, in total, plan for around 1 hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Bean Base:
In a large mixing bowl, toss together the drained chickpeas and white beans. This will be the hearty base of your salad!
2. Add in the Goodies:
Now, it’s time to add the flavor! Sprinkle in the chopped sun-dried tomatoes, thinly sliced red onion, chopped parsley, and greens like spinach or arugula. Mix gently to combine.
3. Make the Dressing:
In a smaller bowl, whisk together the olive oil, freshly squeezed lemon juice, vinegar, Dijon mustard, minced garlic, dried oregano, salt, black pepper, and red pepper flakes (if you’re feeling spicy). This dressing will bring everyone together!
4. Dress the Salad:
Pour the dressing over the bean mixture and toss gently until everything is well-coated. This step makes sure all those lovely flavors blend together!
5. Add the Avocado:
Now carefully fold in the diced avocado. It’s the star of the show, so be gentle to keep it intact!
6. Marinate:
Cover the bowl with plastic wrap or a lid and pop it in the fridge. Let the salad marinate for at least 1 hour. This helps all the flavors come together in harmony.
7. Serve & Enjoy:
Once ready, give it a gentle stir before serving. This salad is delightful served chilled or at room temperature, and it pairs wonderfully with some toasted bread or enjoyed on its own as a light meal!
Enjoy this fresh, vibrant salad that’s both easy to make and bursting with Mediterranean flavors! 🌱
FAQ for Easy Marinated Sun-Dried Tomato Bean Salad
Can I Use Different Beans in This Recipe?
Absolutely! While chickpeas and white beans create a great texture and flavor combination, you can use other beans like black beans, kidney beans, or even pinto beans if you prefer. Just make sure to adjust seasonings as needed!
How Long Can I Store Leftovers?
Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. Just remember that the avocado may brown a bit, so it’s best to consume it within a day or two to enjoy optimal freshness!
Can I Make This Salad Vegan-Friendly?
This salad is already vegan as it contains no animal products. It’s packed with plant-based protein and fresh veggies, making it a perfect option for vegan meals!
What Can I Serve With This Salad?
This salad pairs wonderfully with toasted bread, pita chips, or as a side dish to grilled vegetables. You can also combine it with quinoa or couscous for a heartier meal!
