Best Tuscan Bean And Onion Salad Recipes

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

TUSCAN WHITE BEAN SALAD WITH SPINACH, OLIVES, AND SUN-DRIED TOMATOES

Steps:

• 1. To quick-soak the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Remove from the heat, drain, and rinse.
• 2. To cook the beans: Place the beans in a large pot and add enough water to cover by 3 to 4 inches. Bring to a boil, lower heat, and simmer, uncovered, 45 minutes to 1 hour, or until beans are tender but still firm. Drain and rinse the beans thoroughly. Set aside to cool.
• 3. Heat the olive oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes.
• 4. Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl with the vinaigrette until just combined. Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to use or up to 1 day. If refrigerating, add the spinach just before serving.

WARM TUSCAN BEAN SALAD

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.

TUSCAN BEAN AND ONION SALAD

Steps:

• Place onion in medium bowl; cover with ice water. Let stand 20 minutes.
• Just before serving, place beans in a large bowl. Drain onions; add to large bowl.
• In small bowl, whisk together oil, vinegar, salt and pepper.
• Add to large bowl; toss.