Cannellini Salad Tuscan Style Recipes

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COLORFUL TUSCAN BEAN SALAD



Colorful Tuscan Bean Salad image

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

2 cans (15 ounces each) cannellini beans, rinsed and drained
1 jar (6-1/2 ounces) marinated artichoke hearts, undrained
1 cup roasted sweet red peppers, cut into 1-inch strips
3/4 cup sliced ripe olives
1/2 cup chopped red onion
1/4 cup oil-packed sun-dried tomatoes, chopped
2 tablespoons olive oil
2 tablespoons white balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh basil leaves, thinly sliced

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



Cannellini Salad-Tuscan Style image

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

3 (15 ounce) cans cannellini, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 purple onion, chopped (medium sized)
1 cup vegetable oil
1/4 cup lemon juice
1/3 cup red wine vinegar
2 garlic cloves, minced
1 teaspoon tony chachere's creole seasoning (or seasoned salt)
1 teaspoon ground cumin
1/2 teaspoon chili powder

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)



Tuscan Kale & Cannellini Bean Salad Recipe - (4.6/5) image

Provided by Zoesown

Number Of Ingredients 10

2 bunches of Lacinato Kale, washed dried and center stem removed (about 6 cups)
2 - 4 Tbsp Fresh Squeezed Lemon Juice
Zest from one Lemon
2 - 4 Tbsp excellent quality Extra Virgin Olive Oil (I used 2 Tbsp)
2-3 cloves fresh Garlic, minced
1 ounce (about 1/3 cup) finely grated Asiago Cheese
1/3 cup Panko Bread Crumbs
9 ounces cooked, drained Cannellini Beans. If using canned, rinse under cool water and drain well. (no salt added)
A few grinds of fresh Black Pepper
Sea Salt to your taste

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



Cannellini Bean Salad image

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

2 cans (15 ounces each) cannellini beans, rinsed and drained
3 celery ribs with leaves, sliced
3/4 cup chopped red onion
1/2 cup chopped sweet red pepper
1/2 cup minced fresh parsley
1/4 cup chopped green onions
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

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



Cannellini Salad image

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

2 (19 ounce) cans cannellini beans, rinsed, drained (or other white beans)
1 small red onion, thinly sliced
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon coarse salt
1 teaspoon fresh ground pepper
2 fresh plum tomatoes, seeded, diced

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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