White Bean Salad with Zucchini and Sun-Dried Tomatoes

Five minutes is all you need for this satisfying salad. That is if you use healthy shortcuts like organic canned beans and our sun-dried tomatoes. If you want to cook your own beans and sun-dry your own tomatoes, you’ll need advance prep. I may have some jars of home-cooked beans in my freezer, but if I don’t, I’m going to open a can of Eden beans!

This salad can absorb so many other ingredients. When I made it the other day, I threw in some capers and roasted beets I had left in the fridge. I used the Les Moulins Mahjoub brand from Tunisia, which is cured in salt instead of vinegar. Yum

Serves 4 as a main dish, 6-8 as a side

2 C cooked cannellini (1 standard can)2 C diced young zucchini
1/3 C extra virgin olive oil (or try smoked olive oil, or Austrain pumpkinseeed oil)1 C crumbled feta, blue cheese or
“Perlini” fresh mozzarella
½ C sun-dried tomatoes, coarsely sliced1 C minced onion or scallions
1 Tbsp dried dill weed or 3 Tbsp fresh2 Tbsp fresh lemon juice
1 tsp fennel seeds or 1 C diced fresh vegetable1 tsp minced or pressed fresh garlic
¼ tsp dried oregano, or 1 tsp fresh¼ tsp dried tarragon
¼ tsp allspice

Combine everything in a large bowl and toss with a rubber spatula to mix. Here I have to admit, I often add an extra glug of oil because I love all that good fat.

What other ingredients can you add? Artichoke hearts. Pitted Nicoise olives, steamed wax beans, hard-boiled eggs, cherry tomatoes, the beets and Les Moulins Mahjoub capers I mentioned above. Anything else that your heart desires!

I didn’t list salt or pepper in ingredients because the amount is so variable. If you’re using salty ingredients like capers, cheese, or olives, you may be fine without any. Your taste buds. Your choice!

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