Marinated Sun-Dried Tomato Bean Salad
Ingredients
- 1 shallot
- 1/2 cup fresh parsley
- 2 tbsp vegan mayonnaise
- 2 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 2 tsp caper brine
- 1 tsp agave syrup
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Zest and juice of 1 lemon
- 15 oz can chickpeas
- 15 oz can cannellini beans
- 1/3 cup sun-dried tomatoes
- 2 scallions
- 1 tbsp capers
- 1 avocado
- Kosher salt to taste
- Fresh cracked black pepper to taste
For serving
- Sourdough or whole wheat bread
- Fresh garlic
Preparation
Fill a small bowl with ice cold water and add the shallots to soak while preparing other ingredients. After 10 minutes, drain, rinse, pat dry, and set aside.
Mince half the parsley and add it to a large mixing bowl along with the mayonnaise, oil, mustard, vinegar, caper brine, agave, oregano, red pepper flakes, lemon zest and juice, and a pinch of salt. Whisk to combine and adjust salt to taste.
Add the chickpeas, cannellini beans, sun-dried tomatoes, scallions, capers, soaked shallots, avocado, a generous pinch of salt, and fresh cracked black pepper to the bowl. Stir well to combine.
Cover and chill the bean salad for at least 30 minutes before serving.
Toast the bread in a pan with a little oil, rub with a cut garlic clove, and use it to scoop up the salad.
Tips
This salad comes together in one bowl and can be prepped in advance for a high-fiber, protein-rich dish.
It is ideal for lunches and can be transformed into a full meal by adding other components.
