Sun Dried Tomato Bean Salad

Fresh, hearty and full of flavour, this Sun Dried Tomato Bean Salad is perfect for quick lunches or an easy side dish. Simple ingredients, ready in 15 minutes and stores well in the fridge!

Prep Time15

Total Time15

Course: Salad

Cuisine: Mediterranean

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Dressing

2 tbsp oil from the sun dried tomatoes or extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
2 cloves garlic grated or crushed
2 tsp grainy mustard or Dijon mustard
1 tsp maple syrup or honey
salt and pepper

For the Salad

1 can chickpeas (19 oz) drained and rinsed
1 can white beans or lentils (19 oz) drained and rinsed
1 medium red bell pepper diced
1/2 medium cucumber diced
1/2 medium red onion diced
1 cup quartered cherry or grape tomatoes
1 jar sun dried tomatoes in oil (270mL) drain and reserve oil for dressing
1/2 cup chopped kalamata olives
1/4 cup lightly packed parsley finely chopped
1/2 cup lightly packed basil finely chopped

Instructions

Add all the dressing ingredients to a small bowl or container and whisk until fully combined. Season with a pinch of salt and pepper.
Add the salad ingredients to a large mixing bowl or salad bowl and mix well.
Whisk the dressing again briefly then pour over the salad. Toss to combine.

Notes

Salad can be kept in an airtight container in the fridge for up to 3 days.

19 oz cans of beans are common in Canada but not as much in the US. They amount to 2 cups of beans once drained and rinsed. You can use 2 cups from a 27oz can or open 2 15 oz cans and use 2 cups worth, or just use the whole large or two small cans, these salad will just have more beans and that's ok!

Nutrition