Sun-Dried Tomato Cannellini Bean Salad

Bowl of white bean salad with olives and sun-dried tomatoes.

5 from 4 votes

Sun-Dried Tomato Cannellini Bean Salad

Enjoy this quick and easy Sun-Dried Tomato Cannellini Bean Salad with Kalamata olives and fresh herbs. It's a lettuce-free vegan salad made with pantry staples in just 15 minutes!

Prep Time15

Total Time15

Course: Salad

Cuisine: Fusion, Mediterranean

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 152kcal

Author: Amy Katz

Ingredients

2-15 ounce cans cannellini beans* (3 cups) rinsed and drained
½ cup fresh parsley chopped
⅓ cup sun-dried tomatoes in olive oil julienne cut, excess oil drained off
⅓ cup Kalamata olives pits removed, sliced
1 Tablespoon extra virgin olive oil
1 Tablespoon red wine vinegar
salt and pepper to taste

US Customary - Metric

Instructions

Place the beans, parsley, sun-dried tomatoes, olives, parsley, olive oil, vinegar, and salt and pepper in a large bowl.
2-15 ounce cans cannellini beans*, ½ cup fresh parsley, ⅓ cup sun-dried tomatoes in olive oil, ⅓ cup Kalamata olives, 1 Tablespoon extra virgin olive oil, 1 Tablespoon red wine vinegar, salt and pepper
Toss well to combine. Taste and adjust the seasonings, as needed. Serve immediately or cover and refrigerate for later.

Notes

*If you can't find cannellini beans, also known as white kidney beans, feel free to use Great Northern beans or anything labeled "white beans." Navy beans, butter beans, and lima beans will all work well in this recipe.

Leftover salad can be refrigerated in an airtight container for up to 3 days.

Nutrition