Dense White Bean Salad with Sun-Dried Tomato Dressing

A good bean salad earns its place in the lunch rotation: simple ingredients, plenty of texture, and a dressing worth scooping up with bread. This version brings together creamy white beans, sweet roasted peppers, crunchy celery, and a tomato-rich vinaigrette.

The ingredient doing the heavy lifting is our Sun-Dried Tomato Powder, sourced by Burlap & Barrel from Turkey’s Aegean region. A spoonful gives the dressing concentrated tomato flavor without opening another jar of sauce.

Serves 2 as lunch or 4 as a side

About 25 minutes, including resting

Ingredients

• 2 cans cannellini beans, 15 ounces each, drained and rinsed
• ½ cup drained roasted red peppers, diced
• 2 celery stalks, finely diced
• ¼ cup chopped flat-leaf parsley
• 1 tablespoon Sun-Dried Tomato Powder
• 2 tablespoons warm water, plus more as needed
• 2 tablespoons red wine vinegar
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon dried oregano
• ¼ teaspoon fine salt, plus more to taste
• ¼ teaspoon freshly ground black pepper

Method

1. Whisk the tomato powder and warm water together in a large bowl. Let stand for 5 minutes while you chop the vegetables.
2. Whisk in the vinegar, olive oil, oregano, salt, and pepper. If the dressing looks pasty, add water a teaspoon at a time until it pours easily.
3. Add the beans, roasted peppers, celery, and parsley. Fold gently until everything is coated.
4. Let stand for 10 minutes, then taste and adjust the salt or vinegar.

Serve with toasted sourdough, spoon alongside roasted vegetables, or tuck into a pita. For lunch the next day, refrigerate promptly in a covered container and stir before serving.