Description
This vibrant and refreshing Rainbow Bean Salad is packed with colorful vegetables, protein-rich white beans, and bold Mediterranean flavors. Tossed in a zesty sun-dried tomato vinaigrette and sprinkled with fresh herbs and Parmesan, it’s perfect for a light lunch, side dish, or picnic staple.
Ingredients
-
1/3 cup sun-dried tomatoes, finely diced
-
1 clove garlic, finely minced
-
Kosher salt, to taste
-
1/3 cup red wine vinegar
-
1/3 cup extra-virgin olive oil
-
1 teaspoon Dijon mustard
-
Two 15-oz cans of white beans, drained and rinsed
-
1 red pepper, finely diced
-
1 yellow pepper, finely diced
-
½ head fennel, diced
-
½ medium red onion, finely diced
-
2 ounces Parmesan cheese, freshly grated
-
1 cup mixed fresh herbs (basil, oregano, and/or parsley), chopped
Instructions
-
In a small bowl, whisk together the sun-dried tomatoes, garlic, a pinch of kosher salt, red wine vinegar, olive oil, and Dijon mustard until well combined.
-
In a large mixing bowl, combine the white beans, red pepper, yellow pepper, fennel, and red onion.
-
Pour the dressing over the bean mixture and toss gently to coat.
-
Add the grated Parmesan cheese and chopped fresh herbs. Toss again.
-
Taste and adjust seasoning with additional salt if needed.
- Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
-
This salad can be made a day ahead; the flavors only get better.
-
For a vegan version, omit the Parmesan or use a plant-based alternative.
- Add arugula or baby spinach for an extra green boost.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean