White Beans with Sun-Dried Tomato Vinaigrette

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Updated: 7/28/2020

Manchego adds a rich, piquant flavor to this simple white bean salad.

This recipe was inspired by one from Joyce Goldstein's Mediterranean Fresh (W. W. Norton, 2008).

Prep: 10 minutes
Serves: 4 Save

Ingredients (13)

  • Vinaigrette:
  • 3 tablespoon extra-virgin olive oil
  • 2 tablespoon sun-dried tomato-infused oil (from jar of sun-dried tomatoes)
  • 1 tablespoon red wine vinegar
  • 1/4 cup chopped sun-dried tomatoes
  • 1/4 teaspoon coarse salt
  • Freshly ground black pepper
  • Beans:
  • 2 (16-ounce) cans cannellini or great northern beans, rinsed and drained
  • 1/3 cup diced red onion
  • 2 garlic cloves, minced 
  • 6 basil leaves, chopped
  • 1 ounce grated Manchego or Romano cheese

Ingredient Facts and Health Benefits

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Directions

  1. To prepare vinaigrette, whisk together all ingredients in small bowl.
  2. To prepare beans, place beans in a large bowl. Pour vinaigrette over beans. Let stand at least 1 hour. Add onion, garlic, basil and cheese, just before serving.