Simple Marinated White Bean Salad

This marinated white bean salad is the quick, simple meal of my dreams.

It comes together with a few pantry staples — canned beans! — but gets jazzed up with lots of fresh herbs, olive oil, vinegar, and sun-dried tomatoes. You will want to eat this on repeat, both for lunch and dinner.

Creamy, healthy, and filling. 

It’s just the kind of staple worth having on hand all week long, when light, no-cook meals are the priority and effortless eating is on everyone’s mind. It’s wonderful spooned onto toast or used to bulk up a salad, but I especially love it tossed with cooked farro or brown rice, because the garlicky oil coats each grain. Or, you could just go ahead and eat it by the spoonful — it really is that good.

Enjoy, friends!

Simple Marinated White Bean Salad

1 shallot, diced
2 tbsp. red wine vinegar
2 cans cannellini beans, rinsed and drained
½ cup oil-packed sun-dried tomatoes, chopped
1-2 cloves garlic, minced
1 tbsp. fresh lemon juice
½ cup fresh parsley, dill & cilantro (combined)
2 tbsp. olive oil
1 tsp salt & fresh ground pepper

In a medium bowl, combine shallot and red wine vinegar. Let sit for about 10 minutes. In the meantime, finely chop the fresh herbs (parsley, dill and cilantro).

In the bowl with shallot and red wine vinegar, add beans, sun-dried tomatoes, herbs, garlic, lemon juice, olive oil, salt and fresh ground pepper. Allow to sit in the refrigerator for about 30 minutes before serving.

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