White Bean Sun Dried Tomato Salad

Beautiful as a vegan side dish and bountiful enough for a vegan main course meal, this tasty combination of white beans and sun-dried tomatoes tossed with baby greens is a healthy vegan meal packed with protein, fiber, and flavor that you’ll want to savor all year round.
Beautiful as a vegan side dish and bountiful enough for a vegan main course meal, this tasty combination of white beans and sun-dried tomatoes tossed with baby greens is a healthy vegan meal packed with protein, fiber, and flavor that you’ll want to savor all year round.

White Bean Sun Dried Tomato Salad

Serves 4

Ingredients:

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  • 2 Yukon Gold potatoes
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  • 1/2 red onion, sliced
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  • 1 garlic cloved, minced
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  • 1 cup sun-dried tomatoes packed in olive oil, drained, chopped
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  • 1 (15-ounce) can cannellini beans, rinsed, drained
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  • 4 cups baby greens or spring mix
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  • 2 tablespoons olive oil
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  • 1 tablespoon balsamic vinegar
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  • 1 teaspoon dried Italian seasoning
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  • Pinch of cayenne or more to taste
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  • Salt and freshly ground black pepper to taste

Directions:

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  1. Dice potatoes and place them in a pot of water over high heat. Bring to a boil and cook until fork tender. Drain and set aside.
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  3. In a large bowl, toss together remaining ingredients. Add potatoes and toss again.
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  5. Serve immediately or refrigerate and serve chilled.

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