Cannellini Bean & Sundried Tomato Salad {vegan, gluten free}

A simple but deliciously fresh summer bean salad with only 5 main ingredients (plus an unbelievably tasty dressing), which is perfect as a main or a side.

This Cannellini Bean & Sundried Tomato Salad is amazingly fresh and zingy, coming together in under 15 minutes. The best part – it requires no cooking at all! It’s fabulous as a side dish or even as a main with a hunk of warm crusty bread and butter. It also keeps well for as leftovers and works perfectly as meal prep.

For more delicious plant based summer meals, check out my Pesto & Roasted Tomato Risotto, or my Potato Salad with Mustard Dressing.

If you make this recipe, please make sure to comment below or tag me in your recreations over on Instagram or Pinterest – I love seeing them!

Cannellini Bean & Sundried Tomato Salad {vegan, gluten free}

INGREDIENTS

Serves 4

Salad ingredients:

  • 2 400g tins cannellini beans, drained + rinsed 
  • 1/2 a red onion, diced finely 
  • 1/3 cup sun-dried tomatoes (jarred), chopped 
  • Large handful fresh mint, roughly chopped 
  • Large handful fresh basil, roughly chopped 

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 1 garlic clove, crushed 
  • Juice of half 1 lemon 
  • 1 tsp white wine vinegar 
  • 1-2 tsp maple syrup (to taste)
  • Salt + pepper, to taste 

METHOD

  1. Start by making the dressing – add all the ingredients to a jar, screwing the lid on tight and shaking well. Taste and add any seasoning to your preference.
  2. Add all the salad ingredients to a large bowl and stir so they’re evenly distributed.
  3. Pour over the dressing and toss the salad so it’s coated well. Serve immediately or refrigerate for upto 3 days. Enjoy! Don’t forget to let me know how you found it in the comments below or over on Instagram!

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