White Beans with Sun-Dried Tomato Vinaigrette

  • Yield: 3 1/2 cups
  • Prep: 10 mins
  • Cook: 0 mins

This recipe was inspired by one from Joyce Goldstein's Mediterranean Fresh (W. W. Norton, 2008). To make it a main dish salad, add shrimp or sliced beef and toss it all together. When I have fresh cherry tomatoes in my garden, I use them in instead of the jarred sun-dried tomatoes. The salad is equally brilliant cold or room temperature, on a picnic or poolside.


1/4cup extra-virgin olive oil
2tablespoons sun-dried tomato-infused oil (from jar of sun-dried tomatoes)
1tablespoon red wine vinegar
1/4cup chopped sun-dried tomatoes
1/4teaspoon coarse salt
-- Freshly ground black pepper
2-- (16-ounce) cans cannellini or great northern beans, rinsed and drained
1/3cup diced red onion
2-- garlic cloves, minced 
6-- basil leaves, chopped
1ounce grated Manchego or Romano cheese


  1. To prepare vinaigrette, whisk together all ingredients in small bowl.
  2. To prepare beans, place beans in a large bowl. Pour vinaigrette over beans. Let stand at least an hour. Add onion, garlic, basil and cheese, just before serving.

Recipe by Chef Jon Ashton.

Nutritional Info *per serving

  • Calories 420
  • Glycemic Load 0
  • Fat 19g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 13g
  • Cholesterol 10mg
  • Sodium 1000mg
  • Potassium 230mg
  • Carbohydrate 45g
  • Fiber 13g
  • Sugars 6g
  • Protein 20g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 10%
  • Calcium 20%
  • Iron 25%