HEALTHY TUSCAN BEAN SALAD
Steps:
- In a small mason jar, combine the Skinny Basil Pesto (or store made pesto), canola oil, white wine vinegar, lemon juice, salt and pepper, to taste.
- Place cover on mason jar and shake well, to combine all ingredients.
- Check the seasoning and adjust, if necessary. Set aside.
- In a large bowl, combine the chickpeas, navy beans, cooked barley, green peppers, red peppers,diced tomato, sun dried tomatoes, and green onions. Season with ground black pepper.
- Toss the bean salad with the Tuscan Dressing, recipe above.
- Taste for seasoning, adjust if necessary.
- Chill salad for a few hours or overnight to blend the flavors. Serve as a side dish or as an appetizer with tortilla or pita chips
- Serve as a side dish or as an appetizer with tortilla or pita chips
Nutrition Facts : ServingSize 1 servings, Calories 195 kcal, Carbohydrate 27 g, Protein 7 g, Fat 6 g, Sodium 397 mg, Fiber 6 g, Sugar 2 g
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.
WARM TUSCAN BEAN SALAD
Linda Arnold of Edmonton, Alberta sends this dressed up, white bean side dish that's coated in a tangy homemade vinaigrette. She says, "This is often a quick lunch and it also meets my gluten free diet needs."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and garlic in oil until tender. Stir in tomato and seasonings; cook 3-4 minutes longer. Add beans; cook and stir until heated through.
Nutrition Facts : Calories 136 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 285mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
TUSCAN BEAN SALAD WITH SAGE
This bean salad is by far one of the best I've ever had (and I eat a lot of them)! This recipe comes from A Taste of Italy (1996) from The American Cooking Guild. Here is the book's description: "Cannellini (white kidney) beans provide the mild background flavor for the crunchy, tangy, zesty ingredients in this dish. Serve this rustic salad with grilled meats or sausages. For a satisfying single-course meal, mix in a jar of imported drained tuna. Serve in a soup plate with crusty Italian bread. Do not add salt until beans are half cooked, or they will become tough." Prep time is for canned beans.
Provided by Heather3271
Categories One Dish Meal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large bowl. Serve at room temperature.
- DRY BEANS DIRECTIONS: May use 1-1/4 cups dried cannellini beans or 1/2 pound great northern beans, soaked overnight.
- Drain soaked beans.
- Place beans and onion in a medium pot; cover with 2 quarts of water. Simmer 30 minutes.
- Add salt and pepper.
- Cook 30 minutes more or until tender but not mushy.
- Drain. Place in a large bowl and cool.
- When cool, stir in the remaining ingredients.
- Serve at room temperature.
- TIP: For those who don't like celery, use a vegetable peeler to remove the stringy bits on the back of the stalk. This makes the flavor milder and the texture more palatable.
Nutrition Facts : Calories 254.1, Fat 10.2, SaturatedFat 1.5, Sodium 539.9, Carbohydrate 31.7, Fiber 10.5, Sugar 5.9, Protein 10.2
TUSCAN SALAD
Provided by Giada De Laurentiis
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
- In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.
WARM TUSCAN BEAN SALAD
Dinner ready in 30 minutes! Try this hearty bean salad that has a fresh herb flavor - perfect if you love Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in 12-inch skillet over medium heat. Cook carrots and onion in oil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in beans, 1/2 cup reserved liquid, the oregano and pepper. Cook 5 minutes, stirring occasionally.
- Line large platter with spinach. Top with bean mixture. Pour vinaigrette over salad. Sprinkle with bacon bits.
Nutrition Facts : Calories 385, Carbohydrate 63 g, Cholesterol 5 mg, Fat 1, Fiber 16 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg
TUSCAN WHITE BEAN SALAD
Provided by Moira Hodgson
Categories salads and dressings, side dish
Time 55m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Soak the beans in water to cover overnight.
- Drain the beans and simmer in water to cover until tender (about 30 minutes).
- Combine the remaining ingredients and toss with the warm beans. Correct seasoning and add more olive oil if necessary. Serve at room temperature.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 8 grams, Fiber 10 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 354 milligrams, Sugar 4 grams
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4.3/5 (62)Total Time 20 minsCategory SaladCalories 136 per serving
- Heat the oil from the jarred tomatoes in a skillet set over medium heat. Once the oil is shimmering, add the onion, mushrooms, and chopped sun-dried tomato. Saute for 4-6 minutes, until onion is mostly translucent and mushrooms are browned. Set aside to cool.
- In the bottom of a large bowl, whisk together the olive oil and lemon juice. Place the beans, scallion, fresh tomato and parsley in the bowl and toss well to coat.
- Fold the cooled onion mixture into the beans. Taste and add salt and pepper as desired. Serve at room temperature.
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