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High Protein Sun Dried Tomato Cannellini Bean Salad

High Protein Sun Dried Tomato Cannellini Bean Salad - recipe card
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This vibrant, no-cook salad is a protein powerhouse, combining creamy cannellini beans with the intense, tangy flavor of sun-dried tomatoes, crunchy celery, and fresh herbs. Tossed in a bright lemon-olive oil dressing, it’s satisfying, nutrient-dense, and perfect for a quick lunch or a healthy side dish.

Ingredients

Scale
  • 2 (15-ounce) cans cannellini beans, drained and rinsed (about 3 cups cooked beans)
  • 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
  • 1/2 cup celery, finely diced (about 2 stalks)
  • 1/4 cup red onion, finely diced (about 1/4 small onion)
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh basil, chiffonade (about 8 large leaves)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (from about 1 lemon)
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup shaved Parmesan cheese (about 2 ounces)

Instructions

  1. Drain and rinse the cannellini beans thoroughly under cold running water. Let them drain well in a colander for a few minutes, shaking occasionally to remove excess water. This prevents the salad from becoming watery and allows the dressing to cling to the beans.
  2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, kosher salt, and black pepper. Let it sit for 5 minutes so the garlic infuses the dressing and the salt dissolves completely.
  3. In a large mixing bowl, combine the drained beans, chopped sun-dried tomatoes, diced celery, red onion, parsley, and basil. Toss gently with a spatula to distribute the ingredients evenly without mashing the beans.
  4. Pour the dressing over the bean mixture. Stir gently but thoroughly, using a folding motion from the bottom up, until every ingredient is coated with the dressing.
  5. Taste the salad and adjust seasoning if needed. The sun-dried tomatoes can be salty, so add extra salt cautiously—only if needed.
  6. Fold in the shaved Parmesan cheese, reserving a small handful for garnish. Fold gently to keep the cheese flakes intact.
  7. Let the salad sit at room temperature for 10 minutes before serving. This resting time allows the flavors to meld and the beans to absorb the dressing.
  8. Serve at room temperature or chilled, garnished with the reserved Parmesan and a few extra basil leaves if desired.

Notes

Store in an airtight container in the refrigerator for up to 4 days. The salad will keep well, and the flavors will intensify. For best texture, bring to room temperature before serving. This salad is not suitable for freezing due to the fresh vegetables and cheese. If making ahead, reserve the Parmesan and add just before serving to maintain its texture.

Nutrition

Keywords: cannellini bean salad, white bean salad, sun dried tomato salad, high protein salad, no-cook salad, Italian bean salad, healthy lunch, make-ahead salad, vegetarian protein, Mediterranean salad

Find it online: https://thehighproteinrecipes.com/high-protein-sun-dried-tomato-cannellini-bean-salad/