Flavorful Bean Tomato Salad

This zesty bean medley turns basic cupboard staples into a lively Mediterranean-style dish that works great for advance prep or laid-back get-togethers. The tangy lemon dressing dotted with savory capers and sweet sun-dried tomatoes kicks those beans up several notches.

I came up with this salad while hunting for protein options that would actually keep me full. Now it's my favorite for outdoor gatherings and last-minute dinner guests since it actually gets tastier after sitting in the fridge overnight.

What You'll Need

• Shallot: Gives a softer onion kick that mellows in the ice bath - just right for raw eating
• Fresh parsley: Adds freshness and vibrant green flecks - grab the flat Italian type for best taste
• Vegan mayonnaise: Forms a smooth base without animal products for a rich dressing texture
• Extra virgin olive oil: Brings fruity hints and good fats - pick one you'd happily drizzle on bread
• Dijon mustard: Helps blend the dressing while adding zippy flavor
• White wine vinegar: Delivers the tartness that lifts all other flavors - try champagne vinegar for something gentler
• Caper brine: The hidden gem that packs salty complexity with zero extra work
• Agave syrup: Softens the acidic elements with just a hint of sweetness
• Dried oregano: Essential Mediterranean flavor that soaks into the mix - look for vibrant green dried leaves
• Red pepper flakes: Brings subtle warmth that lingers pleasantly
• Lemon zest and juice: Adds fresh citrus pop that lifts the whole dish
• Chickpeas: Supply earthy flavor and substantial bite - give them a good rinse first
• Cannellini beans: Contribute a smooth texture and mild taste that soaks up flavors wonderfully
• Sun-dried tomatoes: Pack concentrated sweet-tangy bursts - go for the oil-packed ones for extra flavor
• Scallions: Add fresh onion notes and pretty green flecks throughout
• Capers: Tiny flavor bombs that wake up your palate with each bite
• Avocado: Brings buttery richness and good fats - add just before serving if making ahead

How To Put It Together

Tame The Shallots:

Drop your thinly cut shallots into ice water for 10 minutes. This key move cuts the sharp flavor but keeps the taste. After soaking drain them well and pat dry before mixing into your dish. This cold bath changes them from too intense to just right.

Mix Your Dressing:

In your biggest bowl stir together the chopped parsley mayo olive oil Dijon mustard wine vinegar liquid from the capers agave oregano pepper flakes and both lemon juice and zest. Throw in some salt and mix until smooth. Give it a taste now and add more salt if needed. The dressing should pack a flavorful punch.

Toss Everything Together:

Dump in both kinds of beans the sun-dried tomatoes drained shallots scallions capers and avocado chunks to your dressing bowl. Sprinkle with more salt and fresh black pepper. Carefully fold everything with a spatula so you don't smash the beans or avocado. Make sure the dressing coats all parts evenly.

Let It Rest And Enjoy:

Cover your bowl or put everything in a sealed container and chill for at least 30 minutes. During this time the beans soak up all those amazing flavors and everything melds together beautifully. When ready to eat toast thick bread slices until golden. While still hot rub with a cut garlic clove. Pile your bean mix on top or serve alongside for dipping.

This dish takes me back to warm evenings in my first place when cooking for pals became how I showed love. The sun-dried tomatoes are what make it special they slowly release their oils into the mix creating tiny flavor explosions throughout.

Tweak It Your Way

What's awesome about this bean mix is how flexible it is. Try using butter beans or navy beans instead of cannellini for a different feel. Black beans look striking and taste earthier. You can swap any beans depending on what's in your pantry without ruining the overall dish.

Change With The Seasons

During summer toss in halved cherry tomatoes chunks of cucumber and fresh corn cut right off the cob for a garden-fresh upgrade. The juicy crunch of these summer veggies pairs perfectly with the marinated beans.

How To Serve It

While it's great on toast this mix fits into many meal plans. Serve it next to grilled veggies and flat bread for a Mediterranean spread. Scoop it into lettuce leaves for a light meal or top your salad greens with it for extra protein.

Dig into this adaptable dish that just keeps getting tastier the longer it sits!

Recipe Q&A

→ Can I make this bean salad in advance?

Totally! Making this ahead improves the flavors since they have time to mingle. Just prepare it up to a day early, but hold off on the avocado until serving so it doesn’t brown.

→ Why do you soak the shallots?

Letting shallots sit in cold water takes out their sharpness but keeps their flavor intact. This makes them a lot friendlier for raw dishes like this one.

→ What’s a good swap for vegan mayo?

If you're fine with it, regular mayo works great. Or, you could use Greek yogurt, tahini, or even mashed avocado with extra lemon juice for a fun twist.

→ Does this work well for meal prepping?

Yes! Without topping it with avocado, this salad stores well in the fridge for 3-4 days. Just keep it in a sealed container and add the avocado when eating.

→ Could I swap out the cannellini beans?

Of course! Navy beans, Great Northern beans, or butter beans are great options, and they’ll all give you that same creamy bite in the dressing.

→ Is it possible to skip the oil?

Yes! Simply increase the vegan mayo a little or swap with more lemon juice and a splash of veggie broth for moisture and flavor.