White Beans with Sun-Dried Tomato Vinaigrette

White Beans with Sun-Dried Tomato Vinaigrette
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 0 mins

This recipe was inspired by one from Joyce Goldstein's Mediterranean Fresh (W. W. Norton, 2008).


3tablespoons 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 1 hour. Add onion, garlic, basil and cheese, just before serving.

Recipe by Chef Jon Ashton.

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Nutritional Info *per serving

  • Calories 380
  • Fat 19g
  • Cholesterol 5mg
  • Sodium 830mg
  • Carbohydrate 36g
  • Fiber 10g
  • Protein 16g