Marinated White Bean Salad
Marinated White Bean Salad
Ingredients
For the Salad
- 1 can white kidney beans, rinsed
- 1/4 cup capers, drained
- 1/4 cup Castelvetrano olives, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 red onion, finely diced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
For the Dressing
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/2 lemon, juiced
- 1 clove garlic, minced
- 1 pinch salt
- 1 pinch pepper
Instructions
- 1
Rinse 1 can of white kidney beans thoroughly under cold water and place them into a large mixing bowl.
⏱️ 2 min
- 2
Add 1/4 cup of drained capers to the bowl with the beans.
⏱️ 1 min
- 3
Add 1/4 cup of chopped Castelvetrano olives to the bowl.
⏱️ 1 min
- 4
Add 1/4 cup of chopped sun-dried tomatoes to the bowl.
⏱️ 1 min
- 5
Add 1/2 of a finely diced red onion to the bowl.
⏱️ 2 min
- 6
Add 1/4 cup of chopped fresh dill to the bowl.
⏱️ 1 min
- 7
Add 1/4 cup of chopped fresh parsley to the bowl.
⏱️ 1 min
- 8
To prepare the dressing: In a separate small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of Dijon mustard, 1 tablespoon of red wine vinegar, the juice of 1/2 lemon, and 1 minced clove of garlic.
⏱️ 3 min
- 9
Season the dressing with a pinch of salt and a pinch of pepper.
⏱️ 1 min
- 10
Whisk all the dressing ingredients together until they are well combined and emulsified.
⏱️ 2 min
- 11
Pour the prepared dressing over all the salad ingredients in the large mixing bowl.
⏱️ 1 min
- 12
Use a spoon to mix all the ingredients thoroughly, ensuring the beans and vegetables are evenly coated with the dressing.
⏱️ 3 min
- 13
The Marinated White Bean Salad is now ready to serve and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Marinated White Bean Salad
For the Salad
- 1 can white kidney beans, rinsed
- 1/4 cup capers, drained
- 1/4 cup Castelvetrano olives, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 red onion, finely diced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
For the Dressing
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/2 lemon, juiced
- 1 clove garlic, minced
- 1 pinch salt
- 1 pinch pepper
Instructions
- 1
Rinse 1 can of white kidney beans thoroughly under cold water and place them into a large mixing bowl.
⏱️ 2 min - 2
Add 1/4 cup of drained capers to the bowl with the beans.
⏱️ 1 min - 3
Add 1/4 cup of chopped Castelvetrano olives to the bowl.
⏱️ 1 min - 4
Add 1/4 cup of chopped sun-dried tomatoes to the bowl.
⏱️ 1 min - 5
Add 1/2 of a finely diced red onion to the bowl.
⏱️ 2 min - 6
Add 1/4 cup of chopped fresh dill to the bowl.
⏱️ 1 min - 7
Add 1/4 cup of chopped fresh parsley to the bowl.
⏱️ 1 min - 8
To prepare the dressing: In a separate small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of Dijon mustard, 1 tablespoon of red wine vinegar, the juice of 1/2 lemon, and 1 minced clove of garlic.
⏱️ 3 min - 9
Season the dressing with a pinch of salt and a pinch of pepper.
⏱️ 1 min - 10
Whisk all the dressing ingredients together until they are well combined and emulsified.
⏱️ 2 min - 11
Pour the prepared dressing over all the salad ingredients in the large mixing bowl.
⏱️ 1 min - 12
Use a spoon to mix all the ingredients thoroughly, ensuring the beans and vegetables are evenly coated with the dressing.
⏱️ 3 min - 13
The Marinated White Bean Salad is now ready to serve and enjoy.
⏱️ 1 min