Sun Dried Tomato Cannellini Bean Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Adjust Seasoning: Taste the salad and add additional salt, pepper, or vinegar as needed to suit your preference.
- 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
