Warm Tuscan Bean Salad Recipes

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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

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

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.

WARM TUSCAN WHITE BEAN AND TOMATO SALAD WITH LEMON VINAIGRETTE



Warm Tuscan White Bean and Tomato Salad with Lemon Vinaigrette image

Enjoy the flavors of Tuscany -- aromatic thyme, oregano and rosemary -- in this warm white bean salad. Serve with grilled or roasted meats or chicken. Photo credit: Joanne Bruno from Eats Well with Others.

Provided by McCormick

Categories     Salad and Dressings,

Yield 6

Number Of Ingredients 12

3 tbsps olive oil
2 tbsps lemon juice
1 1/2 tsps McCormick® Thyme Leaves
1/2 tsp McCormick® Black Pepper, Coarse Ground
1/2 tsp McCormick® Garlic Powder
1/2 tsp McCormick® Rosemary Leaves
1/2 tsp McCormick® Oregano Leaves
1/2 tsp McCormick® Sea Salt Grinder
2 cans (15 ounces each) white beans, drained and rinsed
6 plum tomatoes, diced (2 cups)
2 tbsps freshly shredded Parmesan cheese
2 tbsps chopped fresh parsley

Steps:

  • For the Lemon Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended. Set aside.
  • For the Salad, mix beans and tomatoes in large nonstick skillet. Cook on medium heat 5 minutes or until heated through, stirring occasionally. Remove from heat. Add Lemon Vinaigrette; mix lightly.
  • Sprinkle with Parmesan cheese and parsley before serving.

Nutrition Facts : Calories 152 Calories

WARM BEAN AND SPINACH SALAD



Warm Bean and Spinach Salad image

This Italian salad bursts with flavor, color and texture. Try it when you want the lightness of a salad combined with the heartiness of a main dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 18m

Yield 4

Number Of Ingredients 6

1 package (10 ounces) washed fresh spinach
1 can (15 oz) Progresso™ cannellini (white kidney) beans, drained, rinsed
1 large red bell pepper, coarsely chopped (1 1/2 cups)
2/3 cup Italian dressing
1/4 teaspoon garlic pepper
1/2 cup shredded mozzarella cheese (2 ounces)

Steps:

  • Remove large stems from spinach; tear spinach into bite-size pieces. Place spinach in large bowl. Add beans; set aside.
  • Heat bell pepper and dressing to boiling in 1-quart saucepan; reduce heat to low. Cook uncovered 2 minutes, stirring occasionally. Stir in garlic pepper.
  • Pour bell pepper mixture over spinach and beans; toss. Sprinkle with cheese. Serve warm.

Nutrition Facts : Calories 360, Carbohydrate 36 g, Cholesterol 15 mg, Fat 3, Fiber 7 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg

TUSCAN BEAN SALAD WITH SAGE



Tuscan Bean Salad With Sage image

This bean salad is by far one of the best I've ever had (and I eat a lot of them)! This recipe comes from A Taste of Italy (1996) from The American Cooking Guild. Here is the book's description: "Cannellini (white kidney) beans provide the mild background flavor for the crunchy, tangy, zesty ingredients in this dish. Serve this rustic salad with grilled meats or sausages. For a satisfying single-course meal, mix in a jar of imported drained tuna. Serve in a soup plate with crusty Italian bread. Do not add salt until beans are half cooked, or they will become tough." Prep time is for canned beans.

Provided by Heather3271

Categories     One Dish Meal

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

2 (19 ounce) cans cannellini beans, drained and rinsed
1 large red onion, sliced
salt and black pepper
3 -4 fresh sage leaves, minced
1 large garlic clove, minced
1 stalk celery, diced
1 small cucumber, peeled, seeded, diced
5 cherry tomatoes, quartered
1/4 cup brine-cured black olives, pitted and coarsely chopped
1/4 cup extra virgin olive oil
3 tablespoons lemon juice or 3 tablespoons red wine vinegar

Steps:

  • Combine all ingredients in a large bowl. Serve at room temperature.
  • DRY BEANS DIRECTIONS: May use 1-1/4 cups dried cannellini beans or 1/2 pound great northern beans, soaked overnight.
  • Drain soaked beans.
  • Place beans and onion in a medium pot; cover with 2 quarts of water. Simmer 30 minutes.
  • Add salt and pepper.
  • Cook 30 minutes more or until tender but not mushy.
  • Drain. Place in a large bowl and cool.
  • When cool, stir in the remaining ingredients.
  • Serve at room temperature.
  • TIP: For those who don't like celery, use a vegetable peeler to remove the stringy bits on the back of the stalk. This makes the flavor milder and the texture more palatable.

Nutrition Facts : Calories 254.1, Fat 10.2, SaturatedFat 1.5, Sodium 539.9, Carbohydrate 31.7, Fiber 10.5, Sugar 5.9, Protein 10.2

TUSCAN CHICKEN WITH WARM BEAN SALAD



Tuscan Chicken with Warm Bean Salad image

Provided by Alan Herman

Categories     Bean     Chicken     Bake     Broil     Marinate     Lemon     Rosemary     Winter     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 4- to 4 1/2-pound chicken, cut into 10 pieces (2 breasts, each halved; 2 wings; 2 thighs; 2 drumsticks)
9 garlic cloves
1 teaspoon salt
1/3 cup fresh lemon juice
4 tablespoons olive oil
3 tablespoons chopped fresh rosemary or 3 teaspoons dried
2 1/2 tablespoons grated lemon peel
1/2 teaspoon sugar
3 15-ounce cans cannellini (white kidney beans), rinsed, drained

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.

GRILLED SALMON OVER WARM TUSCAN BEAN SALAD



Grilled Salmon over Warm Tuscan Bean Salad image

Flavorful grilled salmon is served over a delicious, warm bean salad. It's so easy to prepare, but the result is a restaurant-quality meal that's sure to impress!

Provided by Allrecipes Member

Time 36m

Yield 4

Number Of Ingredients 11

4 (4 ounce) salmon fillets
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 serving Vegetable cooking spray
2 teaspoons canola oil
1 small fennel bulb, trimmed and thinly sliced
3 cloves garlic, minced
1 (10.75 ounce) can Campbell's® Healthy Request® Condensed Golden Mushroom Soup
½ cup water
1 (15 ounce) can small white beans, rinsed and drained
1 (6 ounce) package fresh baby spinach

Steps:

  • Season the salmon with the salt and black pepper.
  • Spray the grill with the cooking spray and heat the grill to medium-high. Grill the salmon for 6 minutes or until it flakes easily when tested with a fork, turning the salmon over once halfway through the grilling time. Remove the salmon from the grill, cover and keep warm.
  • Heat the oil in a 10-inch nonstick skillet over medium heat. Add the fennel and cook for 5 minutes or until tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds.
  • Stir in the soup, water and beans. Increase the heat to medium-high and heat to a boil. Reduce the heat to low and cook for 5 minutes.
  • Arrange the spinach on a platter. Spoon the bean mixture over the spinach. Top with the salmon.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 33 g, Cholesterol 67 mg, Fat 16.7 g, Fiber 8.1 g, Protein 33.6 g, SaturatedFat 2.8 g, Sodium 986.1 mg, Sugar 0.5 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

TUSCAN LEMON CHICKEN WITH WARM BEAN SALAD



Tuscan Lemon Chicken With Warm Bean Salad image

This is my adaptation of an old recipe from Bon Appetit. Because the chicken has to marinate, and because I think it's best with dried rather than canned beans, it requires advance planning. But it's really quite simple and very good. It can be made with other chicken parts, but I like it best with chicken breasts. Note: Preparation time does not include soaking and cooking time for dried beans, but does include three hours for marinating chicken.

Provided by Chef Kate

Categories     Chicken

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 whole chicken breasts, skin-on,bone-in,split
9 cloves garlic (or more)
1 1/2 teaspoons coarse salt
1/4 teaspoon fresh ground pepper (or more)
1/3 cup fresh lemon juice
4 tablespoons extra virgin olive oil
3 tablespoons chopped fresh rosemary
2 1/2 tablespoons finely grated lemons, rind of
1/2 teaspoon sugar
1 lb dried cannellini beans or 3 (15 ounce) cans cannellini beans

Steps:

  • If using dry beans, rinse beans and place in bowl.
  • Cover with three inches of water; leave to soak overnight or at least eight hours.
  • Drain beans.
  • Place in large saucepan, coverered with three inches of water.
  • Do NOT salt.
  • Allow to simmer one to two hours till soft (older beans take longer).
  • Drain.
  • If using canned beans, empty beans into colander and rinse well with warm water.
  • Place chicken in baking dish large enough to accomodate all the pieces.
  • A 12" x 9" pan should be adequate.
  • Roughly chop five (or more if you love it) cloves of garlic.
  • Sprinkle chopped garlic with coarse salt.
  • Mash garlic and salt into a paste.
  • Rub paste onto chicken pieces; sprinkle with ground pepper.
  • Whisk together the lemon juice, 2 tablespoons of oil, 2 tablespoons of rosemary, the grated rind and the sugar.
  • Pour mixture over chicken, cover chicken and chill up to three hours.
  • If you like, you can turn it in the marinade once or twice--not a critical step.
  • Preheat oven to 350°F Place drained cannellini in a large skillet.
  • Add the remaining garlic, chopped fine, the remaining rosemary and olive oil and season with salt and pepper.
  • Uncover chicken and bake 35-40 minutes, basting occasionally.
  • Remove from oven.
  • Preheat broiler.
  • Broil chicken till golden brown--3-5 minutes.
  • When the chicken is almost done, gently warm the beans till heated through.
  • Ladle beans onto serving platter.
  • Top with chicken and juices from pan.
  • Note: If you would like more sauce (and your baking dish is safe for the stovetop--if not, scrape any fond into a saute pan), place baking dish over medium high heat, add a splash of white wine and or chicken stock, deglaze and reduce.

TUSCAN GRILLED BREAD AND WHITE BEAN SALAD



Tuscan Grilled Bread and White Bean Salad image

Categories     Condiment/Spread     Bean     Onion     Tomato     Summer     Bon Appétit

Yield 2 Servings; can be doubled

Number Of Ingredients 8

4 3/4-inch-thick slices Italian bread (each about 3 x 5 inches)
1 green bell pepper, seeded, quartered
1 large tomato, cut into 1/2-inch-thick slices
4 1 1/2-inch-thick onion slices (preferable sweet onion, such as Vidalia)
6 tablespoons bottled olive oil vinaigrette
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1/4 cup thinly sliced fresh basil
Fresh basil sprigs (optional)

Steps:

  • Prepare barbecue (medium-high heat). Arrange bread and vegetables on baking sheet. Brush bread and vegetables lightly with 3 tablespoons vinaigrette.
  • Grill pepper and onion 6 minutes, turning occasionally. Place bread and tomato slices on barbecue. Continue to grill until pepper and onion are slightly charred, bread is toasted and tomatoes are heated-through, turning occasionally, about 3 minutes longer. Transfer vegetables and bread to work surface; cut into bite-size pieces.
  • Place cannellini, sliced basil and remaining 3 tablespoons vinaigrette in large bowl; toss to coat. Mix in grilled vegetable and bread. Season salad to taste with salt and pepper; garnish with basil sprigs, if desired.

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