Description
A vibrant and refreshing Rainbow White Bean Salad featuring sun-dried tomatoes, colorful peppers, fennel, fresh herbs, and Parmesan cheese tossed in a tangy red wine vinegar and Dijon mustard dressing. This salad is perfect for a light lunch or a flavorful side dish, packed with protein and fresh ingredients.
Ingredients
Units
Scale
Salad Dressing
- 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
Salad
- Two 15-oz cans of white beans, drained and rinsed
- 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 (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 thickens and combines well, creating a tangy and flavorful dressing.
- Add Beans and Season: Add the drained and rinsed white beans to the bowl with the dressing. Season with about a teaspoon of kosher salt, then gently toss the beans to coat them fully in the dressing. Allow the beans to sit in the dressing while you prepare the vegetables, helping the flavors meld.
- Combine Vegetables and Cheese: Add the diced red pepper, yellow pepper, fennel, red onion, freshly grated Parmesan, and chopped fresh herbs into the bowl with the beans and dressing. Toss all the ingredients together thoroughly to combine the flavors evenly. Taste the salad and adjust seasoning by adding a pinch more salt or an extra splash of vinegar if desired.
- Chill and Serve: Refrigerate the salad for at least four hours to allow the flavors to develop fully. Store leftovers in the fridge for up to one week, making it a convenient and delicious make-ahead dish.
Notes
- For best flavor, use fresh herbs like basil, oregano, and parsley.
- The salad tastes even better after resting in the fridge, so prepare it ahead of time.
- Use good quality extra-virgin olive oil for a richer taste.
- White beans can be cannellini, navy, or great northern beans based on availability.
- This salad can be served chilled or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 7mg
