I have tried many marinated bean recipes, and this creamy marinaded bean salad recipe is by far my favorite. I use this recipe to meal prep my work day lunches and it is fantastic!
Usually, marinated beans that rely on lots of olive oil to provide a base for the marinade, but I find I don’t prefer that method. First, good olive oil is expensive and I cringe every time I pour that much into a dish. Second, the beans can feel a little oily in mouthfeel which I do not desire. Third, it always seems that there is leftover olive oil in the jar that I refuse to waste. This recipe is better, let me explain why.
In this creamy marinated bean salad recipe I use a little olive oil along with a little mayo. The mayo adds creaminess and helps the marinade stick to the beans and aid in flavor transfer. The result is an absolutely delicious, creamy and rich marinated bean dish that I come back to again and again.
I load up these marinated beans with extras to make it a salad so it makes lunch all on its own. The sun-dried tomato adds umami and a delicate chew. The avocado makes it just that much more creamy and the fresh red onion adds a little bite and texture. Soak the onion in water before mixing into the salad if you want to reduce the onion-y flavor.
Variations for the Creamy Marinated Bean Salad recipe:
- Make it vegan: Swap mayo for a vegan version and use agave in place of the honey.
- Mix up the herbs: I used parsley and dill for the 1/2 cup herbs when taking the pictures, but any tender dill in any amount will add fresh flavor. I have used all parsley, and half parsley half cilantro in the past; each version was delicious.
- Sun-dried tomatoes: I used the dry-packed sun-dried tomatoes (vs oil-packed in a jar) and they do soak up some of the marinade as well. It adds to their flavor and prevents the salad from getting too greasy, in my opinion. If you want the beans to stay saucy, then opt for the oil-packed version.
- How to serve: I love to serve these beans with a simple slice of toasted crusty bread. You could also serve them over a bed of greens tossed with lemon and olive oil, or in a wrap.
- 2 TBS mayo
- 2 TBS olive oil
- 1 TBS Dijon
- 1 TBS white wine vinegar
- 1 TBS capers, minced with 2 tsp caper brine
- 1 tsp honey
- 1 tsp dried oregano
- ½ tsp each: salt, black pepper, and red pepper flakes
- 1 small lemon, zested and juiced
- ½ cup fresh herbs with tender stems (parsley, dill, etc.)
- 2 15-oz cans of beans (white beans, chickpeas or both)
- ¼ cup diced red onion
- ⅓ cup julienne cut sun-dried tomatoes
- 1 avocado, cubed
- Toasted bread, for serving
- In a large bowl, whisk together the mayo, olive oil, Dijon, white wine vinegar, capers, caper brine (from a jar of capers) honey, oregano, salt, pepper, red pepper flakes, lemon juice, and lemon zest.
- Mince the herbs and whisk into the dressing. Add the beans, onion, sundried tomatoes, and avocado. Toss well to make sure everything is coated with the dressing.
- Refrigerate for at least 30 minutes. Serve with toasted bread.
