Tuscan Bean Salad
sandravalvassori.com
A gorgeous Tuscan Bean Salad with barley, sun-dried tomatoes and a light pesto dressing that adds loads of fresh, vibrant flavors. Enjoy it as a light meal or as a side to anything grilled or roasted!
Servings: 4 to 6
Ingredients
- 1 cup pearl barley, rinsed and drained
- 3 tablespoons pesto
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar, white wine vinegar, or champagne vinegar
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, grated or minced
- ¾ teaspoon kosher salt, adjust to taste
- ½ teaspoon freshly cracked black pepper
- 2 (15oz cans) white beans such as cannellini beans or Great Northern, drained and rinsed
- 1 (15oz can) chickpeas, drained and rinsed
- 1/3 cup chopped sun-dried tomatoes packed in oil (see notes)
- 1/2 of a small red onion, thinly sliced (see notes)
- 2 tablespoons finely chopped fresh parsley (optional)
- 1 tablespoon finely chopped fresh basil (optional)
Instructions
- In a medium saucepan, combine the rinsed barley with 2 cups water. Bring to a boil, reduce heat to a very low simmer. Cover the pan and cook for 20 minutes or until still a bit al dente. Remove from heat and let stand for 2-3 minutes. Fluff with a fork and let cool. Tip: To cool faster, spread out the cooked barley on a sheet pan.
- In a large mixing bowl, whisk together the pesto, lemon juice, vinegar, olive oil, garlic, salt and pepper.
- Add the rinsed white beans, chickpeas, sun-dried tomatoes, and onions. Toss gently to coat everything with pesto dressing. Taste and adjust seasoning with a little more salt and pepper, if necessary.
- Transfer to a serving bowl or platter and serve garnished with fresh parsley and fresh basil, if using.
Notes
Sun-dried tomatoes: I like to pat them with paper towels to remove the excess oil.
Red onion: If you prefer a less harsh taste from the onions, quickly soaking them in water and vinegar will mellow their bite. Simply place sliced onion in a small bowl; add 2 tablespoons white vinegar (or nay light-coloured vinegar) and cover with lukewarm water. Let sit for 10-15 minutes, then drain.
- Make Ahead: Serve the bean salad immediately or let it marinate in the fridge, covered, for up to 1 day ahead. If making ahead, hold back on the fresh herb garnish.
- To store: Leftovers can be stored in an airtight container and refrigerated for up to 5 days.