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White Bean Salad in Sun-Dried Tomato Vinaigrette



3 tablespoons extra-virgin olive oil

2 tablespoons sun-dried tomato-infused oil (from jar of sun-dried tomatoes)

1 tablespoon red wine vinegar

2 garlic cloves, pressed (pasted) or finely minced

¼ cup chopped sun-dried tomatoes

¼ teaspoon coarse salt

Freshly ground black pepper


2 (16-ounce) cans cannellini or great northern beans, rinsed and drained

1/3 cup diced red onion

6 basil leaves, chopped

1 ounce grated Manchego or Romano cheese


To prepare the vinaigrette, whisk together the vinegar, garlic, tomatoes, salt and pepper into a small bowl until salt is incorporated and dissolved. Whisk the oils into the mixture until fully combined.

Place beans into a large bowl and pour the vinaigrette over the beans.  Gently fold the beans together. Let the bean and vinaigrette blend stand for at least 1 hour. Just before serving, add onion, basil, and cheese, gently folding everything together until completely combined.

Serve at room temperature.

Recipe adapted from Joyce Goldstein’s Mediterranean Fresh (2008)

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