Quick Sun-Dried Tomato Cannellini Bean Salad: Your 15-Minute Summer Hero

Too hot to turn on the oven today? This Sun-Dried Tomato Cannellini Bean Salad is exactly what you need. It is fresh, fast, and seriously filling. You can have this on the table in minutes.

This recipe delivers massive Mediterranean flavor with zero stress. It is the ultimate healthy reset dish for your busy week. You will love how the creamy beans soak up the citrus. Grab your bowl and let’s get started!

Why You’ll Love This Recipe

This salad is a total game-changer for your meal prep routine. It takes only 15 minutes to throw together. No cooking required means you stay cool all summer long. The flavors are bright, bold, and incredibly satisfying.

You get creamy white beans and tangy tomatoes in every bite. It is naturally vegan and gluten-free for everyone to enjoy. This dish actually tastes better the next day. It is the perfect budget-friendly lunch option for you.

Simple Method

Making this is as easy as it gets. You just chop, whisk, and toss. Even if you are a beginner, you can do this. It is completely foolproof and always turns out delicious. You will love the vibrant colors in the bowl.

Ingredients You’ll Need

Most of these are pantry staples you likely have right now. Fresh herbs make a huge difference here.

• 30 ounces canned cannellini beans, drained and rinsed
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1/4 cup red onion, finely diced
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 tablespoon fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper

Step-by-Step

1. Place the drained and rinsed cannellini beans into a large mixing bowl.
2. Add the chopped sun-dried tomatoes, diced red onion, and chopped parsley to the beans.
3. In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until emulsified.
4. Pour the dressing over the bean mixture.
5. Toss gently with a spatula or large spoon to ensure even coating without breaking the beans.
6. Serve immediately or refrigerate for 30 minutes to allow the flavors to develop.

Best Ways to Enjoy It

Serve this chilled for the most refreshing experience possible. It is perfect next to grilled chicken or fish. You can also scoop it up with crusty bread. It makes an impressive side dish for any summer BBQ.

Keep It Fresh

Store any leftovers in an airtight container in the fridge. This salad stays fresh for up to four days easily. The beans will continue to marinate in the dressing. Give it a quick toss before serving again. Do not freeze this salad as textures will change.

Recipe Tips

• Rinse your beans thoroughly to remove all canning liquid.
• Use the oil from the tomato jar for extra flavor.
• Chop the red onion very small for better distribution.
• Fresh parsley is a must for that bright green pop.
• Let it sit for 30 minutes if you have time.
• Use high-quality olive oil for the best tasting dressing.
• Season with extra pepper right before you serve it.

Ways to Switch It Up

• Add 1/2 cup of crumbled feta cheese for creaminess.
• Swap cannellini beans for chickpeas if you prefer more bite.
• Stir in a handful of fresh baby spinach leaves.
• Add a pinch of red pepper flakes for heat.
• Toss in some sliced kalamata olives for a salty kick.

FAQs

Can I use dried beans instead?

Yes, just cook them fully and cool them first. You will need about three to four cups.

Is this salad vegan?

Absolutely, it is 100% plant-based and naturally vegan as written.

How do I stop the beans from breaking?

Use a silicone spatula and toss very gently. Do not over-mix the salad.

You are going to love how easy this is! Tag me when you make it.

— Jasmine

Sun-Dried Tomato Cannellini Bean Salad

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Calories: 215

Ingredients Method

Ingredients

  

• 30 ounces canned cannellini beans, drained and rinsed
• 1/2 cup sun -dried tomatoes in oil, drained and chopped
• 1/4 cup red onion, finely diced
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 tablespoon fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1 clove garlic , minced
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper

Method

 

1. Place the drained and rinsed cannellini beans into a large mixing bowl.
2. Add the chopped sun-dried tomatoes, diced red onion, and chopped parsley to the beans.
3. In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until emulsified.
4. Pour the dressing over the bean mixture.
5. Toss gently with a spatula or large spoon to ensure even coating without breaking the beans.
6. Serve immediately or refrigerate for 30 minutes to allow the flavors to develop.