Italian Marinated White Bean Salad
Serves 6
10 mins prep
10 mins total
These marinated white beans are maximized with flavor — mixed with roasted red peppers, sun-dried tomatoes, salty feta, and my punchy red wine vinaigrette, they turn into a bright, briny salad with just the right amount of buttery olive oil to bring it all together. This salad is my ideal grab-and-go lunch or antipasto!
For the marinade
For the white bean salad
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Make the dressing/marinade
In a bowl, mix together ¼ cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, ½ teaspoon crushed red pepper, ½ teaspoon grated fresh garlic, 1 teaspoon salt and about ½ teaspoon of freshly ground pepper
Mix the beans
Put the beans in a large bowl. Slice the roasted red pepper and sun dried tomatoes into ½-inch pieces, about the size of the beans. Add them to the bowl with the parsley.
Pour the dressing over the beans and toss gently to combine. Add the feta cheese and toss again.
The marinated beans can sit at room temperature for an hour or two, or store them covered and refrigerated 3-4 days.
