Warm Tuscan White Bean And Tomato Salad With Lemon Vinaigrette Recipes

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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 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

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