Winter White Bean Vegetable Salad

Your new lunchtime obsession will be this creamy white bean and bright winter vegetable salad

Picture this: a colourful medley of crisp peppers, aromatic fennel, and creamy white beans, all tossed together to create a dish that's not just a salad but a satisfying meal in itself. The addition of Parmesan adds a rich and nutty undertone, elevating the flavors to a whole new level. And let's not forget the burst of freshness from the vibrant mix of herbs that tie everything together, or the hit of healthy protein from the beans.

You are going to want to meal prep this White Bean and Vegetable Salad to have on hand every week for a quick go-to lunch option that is nutritious, delicious and filling.

This was my first attempt at using dried beans. Although it took a little bit of time and planning, the beans held their shape and provided a lovely chewiness that canned beans do not offer.

This salad perfectly balances heartiness and freshness. Let's make this winter salad journey a memorable one!

Winter White Bean Vegetable Salad

Ingredients:

• 1/3 cup sun-dried tomatoes finely diced

• 1 clove garlic finely minced

• Kosher salt

• 1/3 cup red wine vinegar

• 1/3 cup extra-virgin olive oil

• 1 teaspoon Dijon mustard

• 1 cup of dried white beans (or 2 15-oz cans of white beans, drained and rinsed)

• 1 red pepper finely diced

• 1 yellow pepper finely diced

• 1 small head fennel diced

• ½ of a small red onion finely diced

• 2 ounces Parmesan cheese freshly grated (crumbled feta would be delish too!)

• 1 cup mixed fresh herbs such as basil oregano, and/or parsley, chopped. Basil or dill would be lovely too!

  Directions:

1. In a large serving bowl, whisk together the sun-dried tomatoes, garlic, a pinch of salt, vinegar, olive oil and mustard until thickened and combined.

2. Add the drained and rinsed white beans and season with a teaspoon of salt. Toss and let the beans sit while you prepare your vegetables.

3. Add in the peppers, fennel, onion, Parmesan, and herbs. Toss again to combine and taste it. Add a pinch more of salt or another splash of vinegar if you’d like.

4. Refrigerate the salad for at least four hours before eating and store in the fridge for up to 1 week.

   Let’s Get Cooking!

I hope you add this delicious winter salad recipe to your rotation this week. It’s the most perfect salad for meal prep! Whip this up this weekend, and come Tuesday lunch, you will be thanking yourself! Leave me a comment or review if you try it! Don’t forget to tag me @christies.lovestory. I love seeing your kitchen creations!