Tuscan Bean And Onion Salad Recipes

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COLORFUL TUSCAN BEAN SALAD

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



Colorful Tuscan Bean Salad image

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.

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

WARM TUSCAN BEAN SALAD

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



Warm Tuscan Bean Salad image

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

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

TUSCAN BEAN AND ONION SALAD

Make and share this Tuscan Bean and Onion Salad recipe from Food.com.

Provided by crazycookinmama

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6



Tuscan Bean and Onion Salad image

Steps:

  • Place onion in medium bowl; cover with ice water. Let stand 20 minutes.
  • Just before serving, place beans in a large bowl. Drain onions; add to large bowl.
  • In small bowl, whisk together oil, vinegar, salt and pepper.
  • Add to large bowl; toss.

Nutrition Facts : Calories 201.2, Fat 7.1, SaturatedFat 1, Sodium 152.1, Carbohydrate 27.5, Fiber 5.7, Sugar 1.7, Protein 8.1

1 cup thinly sliced red onion
1 (15 ounce) can cannellini or 1 (15 ounce) can borlotti beans, drained, rinsed
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper

TUSCAN BEAN SALAD WITH SAGE

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



Tuscan Bean Salad With Sage image

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

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

TUSCAN GRILLED BREAD AND WHITE BEAN SALAD

Categories     Condiment/Spread     Bean     Onion     Tomato     Summer     Bon Appétit

Yield 2 Servings; can be doubled

Number Of Ingredients 8



Tuscan Grilled Bread and White Bean Salad image

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.

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)

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