Northern Beans Salad with Sun-Dried Tomatoes

This Northern Beans Salad with Sun-Dried Tomatoes is a satisfying whole foods plant-based recipe.  It's good eaten cold right out of the icebox and eaten at room temperature (perfect for your next potluck party).  However, my favorite way to chow down on this simple salad is gently warmed up and tossed with whole wheat pasta.

HERE'S ALL IT TAKES

Salad for 2

  • 1 cup cooked white beans (Great Northern, Navy, Cannellini)
  • 1/2 small carrot, thinly sliced
  • 1 garlic clove, minced
  • 2 tablespoons red onion, finely chopped
  • 1 1/2 tablespoons sun-dried tomatoes packed in oil
  • 1 tablespoon fresh parsley, finely chopped
  • 1/2 tablespoon capers, drained
  • 1/2 tablespoon salad oil
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon dijon mustard

Salad for 6

  • 3 cups cooked white beans (Great Northern, Navy, Cannellini)
  • 1 medium carrot, thinly sliced
  • 3 garlic cloves, minced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup sun-dried tomatoes packed in oil
  • 3 tablespoons fresh parsley, finely chopped
  • 1 1/2 tablespoon capers, drained
  • 1 1/2 tablespoons salad oil
  • 3 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard

Toss all the beans, vegetables and herbs together in a medium size bowl.  Whisk together the oil, vinegar, mustard, then pour over salad.  Give it a good toss to get everything coated. Season with salt and pepper to taste.

Allow the salad to stand at room temperature for at least 25 minutes to help all the flavors marry up.