Colorful Tuscan Bean Salad Recipes

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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

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.

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

Categories     Appetizer     Salad

Time 15m

Number Of Ingredients 14

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

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

WARM TUSCAN BEAN SALAD



Warm Tuscan Bean Salad image

Linda Arnold of Edmonton, Alberta sends this dressed up, white bean side dish that's coated in a tangy homemade vinaigrette. She says, "This is often a quick lunch and it also meets my gluten free diet needs."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 small onion, thinly sliced
1 small green pepper, chopped
1 garlic clove, minced
3 teaspoons olive oil
1 large tomato, coarsely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

  • In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and garlic in oil until tender. Stir in tomato and seasonings; cook 3-4 minutes longer. Add beans; cook and stir until heated through.

Nutrition Facts : Calories 136 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 285mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

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

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 TUNA AND BEAN SALAD



Tuscan Tuna and Bean Salad image

Mellow garbanzo or cannellini beans are dressed up with herbs, red onion, and tuna in this Italian-influenced marinated salad.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 12

⅓ cup extra virgin olive oil
¼ cup NAKANO® Natural Rice Vinegar
1 tablespoon minced garlic
¼ teaspoon salt
⅛ teaspoon pepper
1 (15 ounce) can garbanzo or cannellini beans, drained
½ medium red onion, sliced into thin lengthwise slivers (use less onion if strong)
2 tablespoons minced fresh mint
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh Italian (flat) or curly parsley
10 each pitted kalamata olives, cut in half
1 (12 ounce) can solid white albacore tuna in water, drained

Steps:

  • In a small bowl, whisk together oil, vinegar, garlic, salt, and pepper; set aside dressing. In a medium bowl, toss beans, onion, mint, cilantro, parsley, and olives, if desired. Add tuna and enough dressing to lightly coat; toss gently (refrigerate leftover dressing, if any, for another use). Adjust salt and pepper to taste. Cover; refrigerate at least 15 minutes (or up to 24 hours). Serve with crostini (toasted Italian bread), if desired.

Nutrition Facts : Calories 384.8 calories, Carbohydrate 18.9 g, Cholesterol 25.2 mg, Fat 22.7 g, Fiber 3.5 g, Protein 25.4 g, SaturatedFat 3.2 g, Sodium 552.3 mg, Sugar 0.6 g

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