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A vibrant white bean salad with sun-dried tomatoes, red onion, and fresh parsley in a large bowl.

Sun-Dried Tomato Cannellini Bean Salad

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Prep Time 15 minutes
Total Time 15 minutes
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.