Sun Dried Tomato Cannellini Bean Salad Recipe

Introduction

This Sun Dried Tomato Cannellini Bean Salad is a vibrant and flavorful dish that’s perfect for a quick lunch or a tasty side. Packed with tender beans, tangy sun dried tomatoes, and fresh herbs, it offers a delightful combination of textures and colors.

Ingredients

• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 1/2 cup red onion, diced
• 1 teaspoon minced or grated garlic
• 1/4 cup sun dried tomatoes, packed in oil
• 1/4 cup pine nuts
• 1/4 cup fresh basil, loosely packed and sliced
• 3/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon sea salt, plus more to taste
• 1 tablespoon red wine vinegar
• 1 tablespoon oil from jar of sun dried tomatoes
• 2 ounces feta, crumbled (optional; use vegan feta if preferred)

Instructions

1. Step 1: In a large salad or mixing bowl, combine the cannellini beans, diced red onion, minced garlic, sun dried tomatoes, pine nuts, and sliced fresh basil.
2. Step 2: Add the crushed red pepper flakes, ground black pepper, sea salt, red wine vinegar, and the oil from the sun dried tomato jar to the bowl.
3. Step 3: Toss everything well for at least a minute or two to ensure the ingredients are thoroughly mixed and coated with the dressing.
4. Step 4: Taste the salad and adjust the seasoning with additional salt, pepper, or vinegar if needed.
5. Step 5: Serve the salad as is, over a bed of greens, in wraps, or on bread and crackers. If desired, sprinkle crumbled feta on top before serving.

Tips & Variations

• Toast the pine nuts lightly before adding for a richer, nuttier flavor.
• Swap fresh basil with fresh parsley or oregano for a different herbal note.
• Use sun dried tomatoes packed in water if you prefer less oil; just add a splash of olive oil separately.
• For a heartier salad, add chopped cucumber or roasted red peppers.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time. If using feta, it may soften slightly but will still taste delicious. Serve cold or at room temperature, and toss gently before serving if ingredients separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of cannellini?

Yes, white beans like navy or great northern beans work well as substitutes and offer a similar creamy texture.

Is this salad suitable for vegans?

Absolutely! Omit the feta or use a vegan feta alternative to keep the salad vegan-friendly.

Sun Dried Tomato Cannellini Bean Salad Recipe

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★★★★★

4.6 from 63 reviews

A vibrant and flavorful Sun Dried Tomato Cannellini Bean Salad that combines creamy beans with tangy sun-dried tomatoes, pine nuts, fresh basil, and a hint of garlic and red pepper flakes. This no-cook, easy-to-make salad is perfect as a light meal or a versatile side dish, great served on greens, wraps, or crackers.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 1/2 cup red onion, diced
• 1 teaspoon minced or grated garlic
• 1/4 cup sun dried tomatoes, packed in oil
• 1/4 cup pine nuts
• 1/4 cup fresh basil, loosely packed and sliced
• 3/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon sea salt, plus more to taste
• 1 tablespoon red wine vinegar
• 1 tablespoon oil from the jar of sun dried tomatoes
• 2 oz feta cheese, crumbled (optional; use vegan feta if preferred)

Instructions

1. Combine Ingredients: In a large salad or mixing bowl, add the drained and rinsed cannellini beans, diced red onion, minced garlic, sun dried tomatoes, pine nuts, and fresh basil slices.
2. Add Seasonings: Sprinkle in the crushed red pepper flakes, ground black pepper, and sea salt. Pour in the red wine vinegar and the oil from the sun dried tomato jar to add flavor and moisture.
3. Toss Well: Toss all ingredients together thoroughly for at least one to two minutes, ensuring everything is evenly mixed and coated with the dressing and seasonings.
4. Adjust Seasoning: Taste the salad and add additional salt, pepper, or vinegar as needed to suit your preference.
5. Serve: Serve the salad as is, or place it over a bed of greens, inside wraps, or on bread or crackers for a delicious and nutritious meal or snack.

Notes

• This salad is a no-cook recipe, making it quick and perfect for warm weather or last minute meals.
• Use vegan feta cheese to keep the dish vegetarian or vegan.
• The oil from the sun dried tomatoes adds rich flavor; if unavailable, substitute with good quality olive oil.
• For extra crunch, lightly toast the pine nuts before adding.
• Can be refrigerated for up to 3 days and tastes even better as flavors meld.

Keywords: cannellini bean salad, sun dried tomato salad, Mediterranean salad, vegetarian salad, no-cook recipe, easy bean salad, summer salad