Sun-Dried Tomato and Artichoke Dense Bean Salad

This Sun-Dried Tomato and Artichoke Dense Bean Salad is the kind of lunch that disappears fast — hearty beans, tender artichoke hearts, tangy sun-dried tomatoes and fresh herbs tossed in a bright, savory dressing. Every bite is fresh, satisfying and bursting with Mediterranean flavor, and it only gets better as it chills. Make a big batch for meal prep, picnics or busy weekdays, and serve it on its own, alongside grilled chicken or with warm crusty bread.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup marinated artichoke hearts, drained and quartered
• 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
• 1/2 small red onion, finely diced
• 1/2 cup cucumber, diced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1/4 cup crumbled feta cheese (optional)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes

Instructions

1. Combine the beans: Add the chickpeas, cannellini beans and kidney beans to a large bowl along with the artichoke hearts, sun-dried tomatoes, red onion and cucumber.
2. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, black pepper and red pepper flakes until emulsified.
3. Toss the salad: Pour the dressing over the bean mixture and toss gently until everything is evenly coated.
4. Add the herbs and feta: Fold in the parsley, basil and crumbled feta, if using.
5. Chill to marinate: Cover and refrigerate for at least 30 minutes so the beans soak up the dressing and the flavors meld.
6. Serve: Taste and adjust the salt, lemon or vinegar, then serve chilled on its own, with grilled chicken or warm crusty bread.

Pro tip: This salad tastes even better the next day — make it the night before and the beans will be extra flavorful by lunchtime.

Estimated nutrition per serving: 310 calories, 13g protein, 36g carbohydrates, 14g fat.