COLORFUL TUSCAN BEAN SALAD
Enjoy this colorful and refreshing Tuscan Bean Salad suggested by Cori Rothe from Livermore, California. It's a "can't-miss" side dish that's jam-packed with juicy veggies, wonderful flavor and easy convenience.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large salad bowl, combine the first 10 ingredients. Refrigerate for 20 minutes or until serving. Stir in basil. Serve with a slotted spoon.
Nutrition Facts : Calories 194 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 601mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein.
CANNELLINI SALAD-TUSCAN STYLE
My Nee had this recipe for years and no one ever tried it. I'm not sure why because I've just made it and it is outstanding. It can be doubled or tripled easily to feed a crowd.
Provided by Sherrybeth
Categories Beans
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Salad:.
- Mix beans, onion and peppers in a large bowl.
- Dressing:.
- Whisk all ingredients together and pour over bean mixture.
- Toss gently.
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 360.7, Fat 22.4, SaturatedFat 3, Sodium 9.5, Carbohydrate 32.4, Fiber 7, Sugar 1.4, Protein 9.9
TUSCAN KALE & CANNELLINI BEAN SALAD RECIPE - (4.6/5)
Provided by Zoesown
Number Of Ingredients 10
Steps:
- In a 2 qt bowl place the olive oil, garlic, lemon juice, sea salt, black pepper and mix lightly. Stack the kale leaves and slice very thin and cut into bite size pieces. Toss Kale into the bowl with the olive oil, garlic, etc. and mix well. Toss in the grated Asiago Cheese, Cannellini beans and the Panko breadcrumbs. Mix well. Cover and let stand at least 5 minutes, the longer the better. I generally make this a few hours before I plan on using it, cover and refrigerate until I am ready to serve.
CANNELLINI BEAN SALAD
Here's a perfect side dish for a backyard picnic or barbecue. Celery and red pepper accent this bean salad that's dressed with a mild oil and vinegar dressing. Dorothy Majewski of Vienna, Virginia shares the recipe.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.
Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
CANNELLINI SALAD
This is a great summer side dish, but it is also great on your antipasto platter. Adapted from Good Food Magazine, June 1987.
Provided by JackieOhNo
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine beans and onion in large bowl. Whisk remaining ingredients in small bowl until blended. Add to beans and toss to coat. Refrigerate about 10 minutes and toss again before serving.
Nutrition Facts : Calories 338.7, Fat 9.7, SaturatedFat 1.4, Sodium 400.1, Carbohydrate 47.3, Fiber 11.8, Sugar 1.7, Protein 17.8
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