Tuscan White Bean Salad Recipes

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TUSCAN WHITE BEAN SALAD



Tuscan White Bean Salad image

Provided by Moira Hodgson

Categories     salads and dressings, side dish

Time 55m

Yield 8 servings

Number Of Ingredients 6

1 pound navy beans
4 to 5 large tomatoes, seeded and chopped
1 clove garlic, minced (green part removed)
1/2 cup chopped basil leaves
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper to taste

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

TUSCAN WHITE BEAN SALAD



Tuscan White Bean Salad image

From The Can Opener Gourmet. Other beans that can be used would be , cannellini or small white beans.

Provided by Radish4ever

Categories     Weeknight

Time 5m

Yield 3 serving(s)

Number Of Ingredients 7

2 teaspoons olive oil
2 teaspoons rice vinegar
1 teaspoon bottled lemon juice
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/8 teaspoon sugar
1 (15 ounce) can great northern beans, rinsed and drained

Steps:

  • Whisk the oil, lemon juice, vinegar, basil, garlic, and sugar together.
  • Empty the beans into a serving bowl and drizzle with the olive oil mixture.
  • Toss gently to coat.
  • Can be served as is or warmed in a saucepan or microwave until warm.

Nutrition Facts : Calories 159.2, Fat 3.5, SaturatedFat 0.6, Sodium 2.7, Carbohydrate 23.9, Fiber 7.8, Sugar 0.3, Protein 9.3

TUSCAN WHITE-BEAN SALAD



Tuscan White-Bean Salad image

An easy and delicious-sounding recipe I'd like to try from The Seattle Times and submitted for Zaar World Tour II.

Provided by Debs Recipes

Categories     Tuna

Time 8m

Yield 5 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans cannellini beans, rinsed and drained well
1 (6 1/2 ounce) jar marinated artichoke hearts, drained and coarsely chopped
sun-dried tomato
1 (12 ounce) can tuna in water, drained and flaked
1/3 cup kalamata olive, coarsely chopped
1/4 cup chopped parsley
3 tablespoons pesto sauce
3 tablespoons balsamic vinegar
2 tablespoons olive oil
fresh ground black pepper

Steps:

  • Combine beans, artichokes, tuna, sun-dried tomatoes, olives, and parsley.
  • Shake together pesto, balsamic vinegar, and olive oil; pour over salad and toss well; season to taste with pepper.
  • NOTE: You may substitute great northern beans or navy beans for the cannellinis if desired.

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