The recipe called for making a simple dressing, a mix of diced sun-dried tomatoes, vinegar, salt, olive oil, and a splash of the sun-dried tomato-infused oil from the jar. From there, you add two cans of beans, diced red onion, fresh basil, and Manchego cheese. It sounded simple enough, so I gave it a go, adding some vegetables I had on hand: fresh corn, diced raw zucchini, sliced scallions, and a minced jalapeño. The combination of the vegetables with the beans, herbs, and the bright, acidic dressing almost pushed the salad into salsa territory. I found it addictive, and as I tasted it, seasoning it with more salt and vinegar until it tasted just right, I kept wondering: When and why did I stop using sun-dried tomatoes? The fresh summer produce of course brings lots of flavor and texture here, but it’s the dressing — the deep concentrated tomato flavor, both sweet and tangy — that makes this salad. Friends! I’m excited. This time of year I’m always looking for simple, make-ahead salads to pull out at the dinner hour. This one is just that, and I think it’s something I’ll build on as the months go on, changing it based on the season and what’s available: fresh cherry tomatoes, blistered poblano peppers, roasted sweet potatoes and red onions. The possibilities are endless. I can’t wait to see where you take this one. PS: Sun-Dried Tomato Pesto
How to Make a Bean Salad, Step by Step
First, gather your dressing ingredients: olive oil, white balsamic (or other vinegar), sun-dried tomatoes, salt, and garlic. Combine all of the ingredients in a bowl, then whisk to combine. Then gather the other ingredients: white beans, red onion, corn, jalapeño (optional), and zucchini. Dice the zucchini — no need to cook it. And remove the corn from the cob: Gather some herbs. The original recipe calls for basil, which I think works beautifully here, but if you have a ton of parsley on hand, it would work well here, too. I love scallions in these sorts of salads, so I’ve been adding them here, too. Drain and rinse the beans, then… … drop them into the dressing. Season the beans generously with salt, then add the other ingredients and… … toss to combine. Add the chopped fresh basil or parsley. Toss again. Taste, and adjust as needed with more salt, vinegar, or oil to taste. Serve immediately… … or pack into storage containers for the week ahead. This salad gets better as it sits, so don’t be afraid to make it ahead of time. 5 from 30 reviews
Notes:
Beans: As recommended by my friend Sandy, I’ve been buying small white beans, often labeled as habichuelas blancas — they’re smaller than Great Northern, Cannellini, and some varieties of Navy beans (as far as I can tell). Salt: I use Diamond Crystal. If you are using Morton, you may need to use less. Start with 1 teaspoon, and add more to taste. Cheese: The original recipe calls for diced Manchego cheese, but I find I like it just as much without any cheese. If you like the idea of cheese here, however, add 1/2 to 1 cup of small-diced cubes of Manchego or other cheese.
