Mediterranean White Bean and Sardine Salad

Made with simple, whole ingredients and topped with a homemade Dijon mustard and aleppo pepper dressing, this Mediterranean White Bean and Sardine Salad is a quick and easy lunch. Serve with crusty bread for a satisfying meal any day.
For The Salad
  • 1 can white beans (drained and rinsed)
  • 2 cans sardines (4.5 oz cans in olive oil, roughly chopped in large chunks)
  • 1 cup cherry tomatoes (halved)
  • 2 green onions (chopped)
  • 1 to 2 jalapenos (chopped, seeds removed if you don’t want the heat)
  • 1 cup fresh Italian parsley (chopped)

For The Dressing

  • 2 teaspoons Dijon mustard
  • 1 lime (zested and juiced)
  • 1 to 2 garlic cloves (minced)
  • 1 teaspoon sumac
  • 1 to 2 teaspoon Aleppo pepper flakes


    • To make the dressing, combine the mustard, lime zest and juice, garlic, sumac, and Aleppo, and a good dash of kosher salt and black pepper in a small mixing bowl. Whisk, and while whisking vigorously, drizzle in ⅓ cup extra virgin olive oil, until emulsified.
    • In a large bowl, combine the beans, sardines, tomatoes, onions, jalapenos, and parsley. Toss gently to combine.
    • Pour the dressing over the salad and toss to combine. Taste and adjust seasoning to your liking.
  • This recipe will serve 4 people for lunch with your favorite crusty bread. It can serve more as an appetizer or side. 

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