Rainbow White Bean Salad

Rainbow White Bean Salad

from kathleenashmore.com
Lunch
15 min
8 servings
259 kcal / serving

Beans are excellent source of protein, and this hearty, flavorful bean salad is the meal prep lunch of your dreams - mix it up on Sunday and have it ready to go for lunches all throughout the week!

Ingredients

  • ⅓ cupsun-dried tomatoes (finely diced)
  • 1 clovegarlic (finely minced)
  • kosher salt
  • ⅓ cupred wine vinegar
  • ⅓ cupextra-virgin olive oil
  • 1 teaspoondijon mustard
  • two 15-oz cans of white beans (drained and rinsed)
  • 1red pepper (finely diced)
  • 1yellow pepper (finely diced)
  • ½ headfennel (diced)
  • ½a medium red onion (finely diced)
  • 2 ouncesparmesan cheese (freshly grated)
  • 1 cupmixed fresh herbs such as basil (oregano, and/or parsley, chopped)

Directions

  1. 1

    In a large serving bowl, whisk together the sun-dried tomatoes, garlic, a pinch of salt, vinegar, olive oil and mustard until thickened and combined.

  2. 2

    Add the drained and rinsed white beans and season with a teaspoon of salt. Toss and let the beans sit while you prepare your vegetables.

  3. 3

    Add in the peppers, fennel, onion, Parmesan, and herbs. Toss again to combine and taste it. Add a pinch more of salt or another splash of vinegar if you’d like.

  4. 4

    Refrigerate the salad for at least four hours before eating and store in the fridge for up to 1 week.