Best Colorful Tuscan Bean Salad Recipes

HEALTHY TUSCAN BEAN SALAD

Healthy Tuscan Bean Salad image

An easy to prepare salad that is perfect for a salad or side dish! We love this as an appetizer with homemade tortilla chips or pita chips. Low-fat and low-calories but super tasty!

Provided by Eileen

Time 15m

Number Of Ingredients 14

Ingredients

15 ounce can, chick peas, drained and rinsed
15 ounce can, navy beans, drained and rinsed
1 cup barley, cooked according to package directions
1 whole green pepper, seeded and finely diced
1 whole red pepper, seeded and finely diced
1 whole tomato, seeded and finely diced
1/4 cup sun dried tomatoes, chopped
2 green onions, finely diced
2 cloves garlic, minced
3 Tablespoons skinny basil pesto
3 Tablespoons canola oIl
5 Tablespoons white wine vinegar
2 Tablespoons lemon juice, fresh
salt and ground black pepper, to taste

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

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.

WARM TUSCAN BEAN SALAD

Warm Tuscan Bean Salad image

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

Ingredients

1 tablespoon olive or vegetable oil
2 medium carrots, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
2 cans (15 to 16 ounces each) cannellini beans, drained and 1/2 cup liquid reserved
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
4 cups bite-size pieces spinach leaves
1/4 cup red wine vinaigrette or Italian dressing
2 tablespoons bacon flavor bits

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 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 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

Ingredients

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

COLORFUL BEAN SALAD

Colorful Bean Salad image

My bean salad is a mainstay, both for family meals and neighborhood potlucks. People rave about the cumin dressing with its zesty flavor. The salad tastes even better when made ahead and marinated in the fridge overnight.-Beth Brown, Naples, Florida

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1/4 cup thinly sliced green onions

Steps:

In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 641mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 8g fiber), Protein 10g protein.