Best Tuscan White Bean Salad With Spinach Olives And Sun Dried Tomatoes Recipe Epicuriouscom Recipes

Tuscan White Beans Recipe by Tasty image

Provided by Crystal Hatch

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 15

olive oil, to taste
½ large yellow onion, diced
1 cup mushroom, diced
½ cup sun-dried tomato, drained
3 cloves garlic, minced
15 oz white bean, or cannellini beans, 2 cans, rinsed and drained
15 oz fire-roasted tomato, 1 can
15 oz artichoke heart, 1 can, drained
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon dried oregano
1 teaspoon dried thyme
salt, to taste
pepper, to taste
fresh basil, thinly sliced, for garnish

Steps:

In a large skillet over medium heat, add the olive oil, onion, and mushrooms. Cook 5 minutes, or until the onion begins to turn translucent.
Add the sun-dried tomatoes and garlic. Stir and cook for another 3 minutes, or until fragrant.
Add the white beans, fire-roasted tomatoes, artichoke hearts, balsamic vinegar, honey, oregano, thyme, salt, and pepper. Stir to combine. Cover and reduce the heat to low. Let cook for 10 minutes, stirring occasionally.
Garnish with fresh basil and serve.
Enjoy!

Nutrition Facts : Calories 474 calories, Carbohydrate 68 grams, Fat 44 grams, Fiber 17 grams, Protein 18 grams, Sugar 22 grams

Tuscan White-Bean Salad image

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.

Italian Vinaigrette image

Provided by Sara Foster

Yield Makes about 1 cup vinaigrette

Number Of Ingredients 7

1/4 cup red wine vinegar
3 garlic cloves, minced
1 teaspoon Dijon mustard
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
N/A freshly ground black pepper

Steps:

Combine the vinegar, garlic, mustard, and oregano in a small bowl. Add the olive oil in a slow, steady stream while whisking constantly until all the oil is incorporated. Season with salt and pepper and refrigerate in an airtight container until ready to use or up to 1 week.

Tuscan White Bean Salad with Spinach, Olives, & Sun-Dried Tomatoes Recipe - (4.4/5) image

Provided by jjadin

Number Of Ingredients 16

Italian Vinaigrette:
1 1/2 cups dried navy beans, rinsed and picked over
1/4 cup olive oil
1 yellow onion, finely chopped
4 cups firmly packed spinach, washed, drained, and stems removed
1/2 cup sun-dried tomatoes, chopped
1/2 pound mozzarella cheese, cut into 1/2-inch cubes
1/2 cup pitted black olives, such as kalamata or niçoise
Italian vinaigrette
Salt and freshly ground black pepper to taste
1/4 cup red wine vinegar
3 garlic cloves, minced
1 teaspoon Dijon mustard
2 tablespoons fresh oregano or 2 teaspoons dried oregano
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper, to taste

Steps:

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. 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. Heat the olive oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes. 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. Vinaigrette: Combine the vinegar, garlic, mustard, and oregano in a small bowl. Add the olive oil in a slow, steady stream while whisking constantly until all the oil is incorporated. Season with salt and pepper and refrigerate in an airtight container until ready to use or up to 1 week.