Description
This Marinated Sun-Dried Tomato Bean Salad is rich in umami flavor and packed with filling fiber. An easy to make ahead option for quick and healthy meals.
Ingredients
- 1 shallot, thinly sliced
- 1/2 cup fresh parsley
- 2 tbsp vegan mayonnaise
- 2 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 2 tsp of the brine from the jar of capers
- 1 tsp agave syrup
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Zest and juice of 1 lemon
- 1, 15 oz can chickpeas, drained and rinsed
- 1, 15 oz can cannellini beans, drained and rinsed
- 1/3 cup sun-dried tomatoes jarred in oil, julienned
- 2 scallions, thinly sliced
- 1 tbsp capers, minced
- 1 avocado, cubed
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
For serving: Toasted sourdough or whole wheat bread rubbed with fresh garlic
Instructions
- Fill a small bowl with ice cold water. Add the shallots to the bowl to soak while you prep the remainder of your ingredients. After 10 minutes, drain, rinse, pat dry and set aside.
- Mince half the parsley and add it to a large mixing bowl along with the mayonnaise, oil, mustard, vinegar, caper brine, agave, oregano, red pepper, zest and juice of 1 lemon and a pinch of salt. Whisk to combine, taste and adjust salt to your preference.
- Add the chickpeas, cannellini beans, sun-dried tomatoes, scallions, capers, shallots, avocado, a generous pinch of salt and fresh cracked black pepper to the bowl of dressing. Stir well to combine, making sure everything is evenly dressed.
- Cover and chill your bean salad for at least 30 minutes before serving. To enjoy, toast up your favorite bread in a pan with a little oil then cut a clove of garlic in half and rub the cut end over the toast. Spoon a portion of the salad then use the bread to scoop it up and enjoy.
Notes
Ways to save time. Get sun-dried tomatoes that are already julienned in a jar. You can also prep your salad in the same bowl by mixing your dressing first, then adding the other salad components before mixing everything together. Alternatively, prep the salad in the container you plan to store it in to save on extra dishes.
Reduce the sharpness of your shallot. Soak the sliced shallots in ice cold water for 5 minutes to remove their astringency. Drain, rinse, and pat dry before adding them to the salad.
Adjust the flavors to your liking. Taste the salad after it’s mixed so you can adjust the flavors to suit your preference. I like to take a spoonful of the salad and use it as a canvas to adjust the flavors without messing with the whole dish. If I think I need more salt, I’ll add a pinch to the spoon and taste. The same goes for additional acid, sweetener, etc. Once you find what you are looking for, add more of that ingredient to your bowl as needed.
