Description
A refreshing and flavorful salad featuring white kidney beans and sun-dried tomatoes, perfect for a light meal or side dish.
Ingredients
- 1 can (15 ounces) white kidney beans, drained and rinsed
- 1 cup sun-dried tomatoes in olive oil, chopped
- 1/2 cup finely chopped red bell pepper
- 1/2 cup fresh basil leaves, torn
- 1/4 cup crumbled goat cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon onion powder
- Salt and freshly ground black pepper to taste
Instructions
- In a spacious bowl, mix together the rinsed white kidney beans, chopped sun-dried tomatoes, diced red bell pepper, and torn basil leaves.
- In a small bowl, combine the extra virgin olive oil, red wine vinegar, onion powder, salt, and black pepper, whisking until the mixture is smooth and well-blended.
- Drizzle the dressing over the bean mixture and carefully fold everything together until well combined.
- Let the salad sit at room temperature for about 20 minutes to enhance the flavors before serving.
- Serve the salad on a platter, topped with crumbled goat cheese and extra basil for a fresh touch.
Notes
- For a zesty kick, add a pinch of red pepper flakes.
- Replace goat cheese with vegan cheese for a plant-based option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg