You are here: Home » Recipes » White Beans with Sun-Dried Tomato Vinaigrette White Beans with Sun-Dried Tomato Vinaigrette Recipe by Jon AshtonKitchen Tested Yield 4 servings Prep 10 mins Cook 0 mins Though this recipe is under 400 calories, Manchego still adds a rich, piquant flavor. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail This recipe was inspired by one from Joyce Goldstein's Mediterranean Fresh (W. W. Norton, 2008). Ingredients Vinaigrette:3 tablespoons extra-virgin olive oil2 tablespoons sun-dried tomato-infused oil (from jar of sun-dried tomatoes)1 tablespoon red wine vinegar1/4 cup chopped sun-dried tomatoes1/4 teaspoon coarse salt Freshly ground black pepperBeans:2 (16-ounce) cans cannellini or great northern beans, rinsed and drained1/3 cup diced red onion2 garlic cloves, minced 6 basil leaves, chopped1 ounce grated Manchego or Romano cheese Instructions To prepare vinaigrette, whisk together all ingredients in small bowl. 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. For more dinner recipes under 400 calories and with less than 20 grams of fat, check out our FREE 25 Dinners on a Diet Recipe Collection for the iPad on iTunes.