Description
How to make sun-dried tomato cannelloni bean salad with fresh herbs and tangy vinaigrette that’s perfect for summer picnics and meal prep.
Ingredients
Scale
Base Ingredients
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1/2 cup sun-dried tomatoes in oil, chopped
- 1/2 medium red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup fresh mozzarella pearls
Fresh Herbs & Vegetables
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1 medium cucumber, diced
Tangy Vinaigrette
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Prep Beans: Drain and rinse cannellini beans thoroughly in a fine-mesh strainer. Pat them dry with paper towels to remove excess moisture that could water down your dressing.
- Chop Vegetables: Slice red onion thinly, dice cucumber, and chop sun-dried tomatoes into bite-sized pieces. Keep everything roughly the same size for even distribution and perfect forkfuls.
- Make Dressing: Whisk olive oil, red wine vinegar, lemon juice, Dijon mustard, and oregano in a small bowl. Season with salt and pepper, tasting as you go.
- Combine Base: In a large bowl, gently toss beans, sun-dried tomatoes, red onion, olives, and cucumber. Don’t be aggressive here – you want intact beans, not mush.
- Add Dressing: Pour vinaigrette over bean mixture and toss gently to coat everything evenly. The beans should glisten with dressing but not swim in a pool of oil.
- Finish Fresh: Fold in torn basil, chopped parsley, minced garlic, and mozzarella pearls just before serving. This keeps the herbs bright green and cheese from breaking down too much.
- Rest Flavors: Let the Sun-Dried Tomato Cannellini Bean Salad sit for 10 minutes before serving to allow flavors to meld. Taste and adjust seasoning as needed.
Notes
- Pat beans completely dry to prevent watery dressing.
- Add fresh herbs just before serving to maintain color and texture.
- Salad tastes better after sitting overnight as flavors meld together.
- Store in airtight container in refrigerator for up to 4 days.
- Warm beans slightly before adding dressing for better flavor absorption.
- Soak red onion in ice water for 10 minutes to reduce sharpness.
Allergy Information: Dairy
Nutrition
- Calories: 285 calories
- Fat: 14g
- Carbohydrates: 32g
- Protein: 12g