Tuscan Style Red Kidney Bean Salad Recipes

COLORFUL TUSCAN BEAN SALAD

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.

TUSCAN SALAD

Steps:

• Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
• In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

WARM TUSCAN BEAN SALAD

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.

TUSCAN-STYLE RED KIDNEY BEAN SALAD

Steps:

• Wash the gem lettuce leaves, spinach and rocket in cold water, drain and transfer to a large serving bowl.
• Next add the olives, red onion, roast peppers, pine nuts and red kidney beans.
• Make the dressing by simply whisking the ingredients together and pour over the salad and mix well.
• Finely tear the gorgonzola over the salad, finish with parmesan cheese and serve.

TUSCAN BEAN SALAD

Steps:

• Place beans in a serving bowl and add onion.
• Drain tuna and break into large flakes. Add to the beans.
• Add half the parsley, 2 tablespoons dressing, and salt and pepper to taste. Gently toss.
• Arrange lettuce leaves on a serving platter and spoon salad over the leaves.
• Toss tomatoes with 2 teaspoons dressing, add salt and pepper to taste, and toss again.
• Arrange tomatoes around edges of salad plate. Sprinkle tuna and tomatoes.
• with the remaining parsley and serve.

TUSCAN CHICKEN WITH WARM BEAN SALAD

Steps:

• Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.
• Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.
• Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.
• Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.

TUSCAN WHITE BEAN SALAD

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.