Tuscan Style Cannellini Salad Recipes

TUSCAN BEAN SALAD WITH SAGE

Tuscan Bean Salad With Sage image

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

Ingredients

2 (19 ounce) cans cannellini beans, drained and rinsed
1 large red onion, sliced
salt and black pepper
3 -4 fresh sage leaves, minced
1 large garlic clove, minced
1 stalk celery, diced
1 small cucumber, peeled, seeded, diced
5 cherry tomatoes, quartered
1/4 cup brine-cured black olives, pitted and coarsely chopped
1/4 cup extra virgin olive oil
3 tablespoons lemon juice or 3 tablespoons red wine vinegar

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 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

Ingredients

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 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

Ingredients

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

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