Tuscan White Bean Salad With Spinach Olives And Sun Dried Tomatoes Recipes
TUSCAN WHITE-BEAN SALAD
An easy and delicious-sounding recipe I'd like to try from The Seattle Times and submitted for Zaar World Tour II.
Provided by Debs Recipes
Categories Tuna
Time 8m
Yield 5 serving(s)
Number Of Ingredients 10
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.
TUSCAN WHITE BEAN SALAD WITH SPINACH, OLIVES, & SUN-DRIED TOMATOES RECIPE - (4.4/5)
Provided by jjadin
Number Of Ingredients 16
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.
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- Heat the oil from the jarred tomatoes in a skillet set over medium heat. Once the oil is shimmering, add the onion, mushrooms, and chopped sun-dried tomato. Saute for 4-6 minutes, until onion is mostly translucent and mushrooms are browned. Set aside to cool.
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