Sun-Dried Tomato and White Bean Salad with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A refreshing, protein-packed salad featuring sun-dried tomatoes, creamy white beans, and a zesty lemon dressing. This mediterranean-inspired salads (vegetarian, gluten-free) ready in about 20 minutes pairs (15 oz) cannellini beans, sun-dried tomatoes, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz) cannellini beans
• 1/2 cup sun-dried tomatoes
• 1/4 cup red onion
• 1/4 cup fresh parsley
• 1 lemon
• 3 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1/4 tsp salt
• pinch black pepper

Instructions

1. Step 1: Drain and rinse cannellini beans thoroughly, then pat dry. Finely chop sun-dried tomatoes and red onion.
2. Step 2: In a small bowl, whisk together lemon zest, lemon juice, olive oil, white wine vinegar, Dijon mustard, salt, and black pepper until emulsified.
3. Step 3: In a large bowl, combine beans, sun-dried tomatoes, red onion, and chopped parsley. Pour dressing over and toss gently until evenly coated.
4. Step 4: Refrigerate for at least 30 minutes to allow flavors to meld before serving.
5. Step 5: Adjust seasoning with additional salt or lemon juice if needed just before serving.