Dinner

Marinated Sun-Dried Tomato Bean Salad Recipe

ByHarper Ellington November 9, 2025November 9, 2025

Introduction

This Marinated Sun-dried Tomato Bean Salad is a vibrant and satisfying dish perfect for a light lunch or side. Packed with wholesome beans, tangy sun-dried tomatoes, and a zesty lemon dressing, it’s both refreshing and flavorful. Ready in just 25 minutes, it’s an easy recipe to brighten up any meal.

The dish shows a white plate with a tall stack of chickpeas mixed with green leafy herbs and bits of sun-dried tomatoes on top. The chickpeas are light yellow and creamy, while the herbs are fresh green, giving a bright look. Next to the chickpeas, there is a large slice of toasted bread, golden brown with visible seeds and a crunchy texture. The food sits on a white marbled surface, and a woman's hand is reaching towards the toast from the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 shallot, thinly sliced
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 brine from the jar of capers
1 tsp agave syrup
1 tsp dried oregano
1/2 tsp red pepper flakes
Zest and juice of 1 lemon
1 (15 oz) can chickpeas, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1/3 cup sun-dried tomatoes jarred in oil, julienned
2 scallions, thinly sliced
1 tbsp capers, minced
1 avocado, cubed
Kosher salt, to taste
Fresh cracked black pepper, to taste

Instructions

Step 1: Fill a small bowl with ice cold water and add the thinly sliced shallots. Let them soak for 10 minutes to mellow their flavor. After soaking, drain, rinse, pat dry, and set aside.
Step 2: Mince half of the fresh parsley and add it to a large mixing bowl. Add the vegan mayonnaise, olive oil, Dijon mustard, white wine vinegar, caper brine, agave syrup, dried oregano, red pepper flakes, lemon zest and juice, plus a pinch of salt. Whisk well to combine and adjust seasoning to taste.
Step 3: Add the drained chickpeas, cannellini beans, julienned sun-dried tomatoes, sliced scallions, minced capers, soaked shallots, and cubed avocado to the bowl with the dressing. Season with a generous pinch of kosher salt and freshly cracked black pepper. Stir gently to coat all ingredients evenly.
Step 4: Cover the salad and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld. When ready to serve, toast your favorite bread lightly with oil, rub a cut garlic clove over it, and use the bread to scoop up the salad for a delicious finish.

Tips & Variations

Soaking the shallots in cold water softens their sharpness, but you can skip this if you prefer a stronger bite.
For a creamier texture, stir in a bit more vegan mayonnaise or a spoonful of tahini.
Add toasted pine nuts or walnuts for extra crunch and flavor.
Swap the avocado for diced cucumber if you want a lighter, refreshing crunch.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The avocado may darken slightly, but stirring before serving helps restore its color. This salad is best enjoyed chilled and fresh, so add avocado just before serving if storing leftovers without it. If needed, gently bring to room temperature and stir before serving.

How to Serve

A white bowl with a brown rim holds a mixed bean salad and a slice of toasted bread on the right side. The salad has three main layers: the bottom layer shows white beans and chickpeas in a light creamy dressing, the middle layer is made of green leafy parsley and thin slices of red onion, and the top layer contains sun-dried tomatoes adding dark red spots with a slightly wrinkled texture. The toasted bread is golden brown with visible seeds and a crunchy texture. A gold spoon stands vertically on the right side in the bowl and the background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, you can use cooked dried beans. Be sure they are fully cooked and cooled before adding to the salad. This can add extra flavor and texture but will increase prep time.

What can I use if I don’t have vegan mayonnaise?

If you don’t have vegan mayonnaise, you can substitute with plain hummus, tahini, or a small amount of olive oil for a lighter dressing. Adjust seasoning to taste accordingly.