Description
A vibrant and refreshing Rainbow White Bean Salad featuring a zesty sun-dried tomato vinaigrette, crunchy peppers, fennel, and fresh herbs, perfect for a healthy lunch or side dish.
Ingredients
Units
Scale
Dressing and Beans
- 1/3 cup sun-dried tomatoes, finely diced
- 1 clove garlic, finely minced
- Kosher salt, to taste
- 1/3 cup red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- Two 15-oz cans of white beans, drained and rinsed
Vegetables and Garnish
- 1 red pepper, finely diced
- 1 yellow pepper, finely diced
- 1/2 head fennel, diced
- 1/2 medium red onion, finely diced
- 2 ounces Parmesan cheese, freshly grated
- 1 cup mixed fresh herbs such as basil, oregano, and/or parsley, chopped
Instructions
- Prepare the dressing: In a large serving bowl, whisk together the finely diced sun-dried tomatoes, minced garlic, a pinch of kosher salt, red wine vinegar, extra-virgin olive oil, and Dijon mustard until the mixture is thickened and well combined.
- Combine beans with dressing: Add the drained and rinsed white beans to the bowl, season with a teaspoon of kosher salt, and toss gently to coat the beans thoroughly. Allow the beans to sit in the dressing to absorb flavors while preparing the vegetables.
- Add vegetables and cheese: Incorporate the finely diced red and yellow peppers, diced fennel, minced red onion, freshly grated Parmesan cheese, and chopped fresh herbs into the bowl. Toss all ingredients gently together until evenly combined. Taste and adjust seasoning by adding a pinch more salt or an additional splash of vinegar if desired.
- Chill and serve: Refrigerate the salad for at least four hours to let the flavors meld. Store the salad in the fridge for up to 1 week, serving cold or at room temperature as a delightful side or light meal.
Notes
- For best flavor, use high-quality extra-virgin olive oil.
- Fresh herbs can be mixed based on preference; basil, oregano, and parsley work best.
- Refrigeration time enhances the flavor but can be served sooner if pressed for time.
- Can be served as a side dish or a light vegan-friendly main after omitting Parmesan or replacing with a vegan cheese.
- Drain and rinse the beans thoroughly to reduce sodium content.
Nutrition
- Serving Size: 1/8 of recipe (about 1 cup)
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 7mg