Tuscan Style Red Kidney Bean Salad Recipes

TUSCAN-STYLE RED KIDNEY BEAN SALAD

Tuscan-Style Red Kidney Bean Salad image

Simple and tasty, bring a taste of Italy to the table with this delicious red kidney bean salad with creamy gorgonzola cheese and toasted pine nuts.

Provided by English_Rose

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 romaine lettuce, leaves separated
4 ounces fresh spinach
2 ounces arugula
2 ounces green olives, sliced
1 red onion, finely sliced
7 ounces roasted red peppers, drained and chopped
14 ounces red kidney beans
7 ounces gorgonzola cheese
1 ounce parmesan cheese, shavings
1 ounce toasted pine nuts
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 garlic clove, crushed

Steps:

Wash the gem lettuce leaves, spinach and rocket in cold water, drain and transfer to a large serving bowl.
Next add the olives, red onion, roast peppers, pine nuts and red kidney beans.
Make the dressing by simply whisking the ingredients together and pour over the salad and mix well.
Finely tear the gorgonzola over the salad, finish with parmesan cheese and serve.

Nutrition Facts : Calories 640.6, Fat 37.3, SaturatedFat 11.7, Cholesterol 38, Sodium 1566.3, Carbohydrate 54.4, Fiber 22.3, Sugar 9.3, Protein 31.4

TUSCAN CHICKEN WITH WARM BEAN SALAD

Tuscan Chicken with Warm Bean Salad image

Provided by Alan Herman

Categories Bean Chicken Bake Broil Marinate Lemon Rosemary Winter Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 4- to 4 1/2-pound chicken, cut into 10 pieces (2 breasts, each halved; 2 wings; 2 thighs; 2 drumsticks)
9 garlic cloves
1 teaspoon salt
1/3 cup fresh lemon juice
4 tablespoons olive oil
3 tablespoons chopped fresh rosemary or 3 teaspoons dried
2 1/2 tablespoons grated lemon peel
1/2 teaspoon sugar
3 15-ounce cans cannellini (white kidney beans), rinsed, drained

Steps:

Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.
Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.
Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.
Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.

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

Ingredients

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.

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