Sun-dried Tomato Bean Salad (Print Version)
# Ingredients:
→ Fresh Components
01 -
1 shallot, thinly sliced
02 -
1/2 cup fresh parsley
03 -
2 scallions, thinly sliced
04 -
1 avocado, cubed
05 -
Zest and juice of 1 lemon
→ Pantry Staples
06 -
1 can (425g) chickpeas, drained and rinsed
07 -
1 can (425g) cannellini beans, drained and rinsed
08 -
1/3 cup sun-dried tomatoes jarred in oil, julienned
09 -
1 tbsp capers, minced
10 -
2 tsp caper brine
11 -
Kosher salt, to taste
12 -
Fresh cracked black pepper, to taste
→ Dressing
13 -
2 tbsp vegan mayonnaise
14 -
2 tbsp extra virgin olive oil
15 -
1 tbsp Dijon mustard
16 -
1 tbsp white wine vinegar
17 -
1 tsp agave syrup
18 -
1 tsp dried oregano
19 -
1/2 tsp red pepper flakes
→ For Serving
20 -
Toasted sourdough or whole wheat bread rubbed with fresh garlic
# Instructions:
01 -
Fill a small bowl with ice cold water. Add the shallots to soak while preparing the remaining ingredients. After 10 minutes, drain, rinse, pat dry and set aside.
02 -
Mince half the parsley and add to a large mixing bowl with the mayonnaise, oil, mustard, vinegar, caper brine, agave, oregano, red pepper, lemon zest and juice, and a pinch of salt. Whisk until well combined, tasting and adjusting salt as needed.
03 -
Add chickpeas, cannellini beans, sun-dried tomatoes, scallions, capers, soaked shallots, avocado, salt, and freshly cracked black pepper to the dressing. Stir thoroughly to ensure all ingredients are evenly coated.
04 -
Cover and refrigerate the bean salad for at least 30 minutes before serving. For serving, toast bread in a pan with a little oil, then rub with a halved garlic clove. Spoon the salad onto plates and serve with the garlic toast.
# Notes:
01 -
The cold water soak reduces the sharpness of raw shallots while maintaining their crisp texture.
02 -
For best flavor development, prepare this salad up to 24 hours in advance, but add the avocado just before serving to prevent browning.