Tuscan Bean Salad Recipe

Tuscan Bean Salad Recipe Tuscan Bean Salad Recipe photo by Taste of Home Rating 5

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.

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Tuscan Bean Salad Recipe
  • Prep/Total Time: 30 min.
  • Yield: 6 Servings
30 30

Ingredients

  • 2 cans (15 ounces each) white kidney or 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

Directions

  • 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. Yield: 6 servings.

Nutritional Facts 1 serving (2/3 cup) equals 194 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 601 mg sodium, 17 g carbohydrate, 4 g fiber, 3 g protein.

Originally published as Tuscan Bean Salad in Quick Cooking January/February 2006, p20

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Reviews for Tuscan Bean Salad

Tuscan Bean Salad Recipe

Tuscan Bean Salad

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(1-2) of 2 reviews

Reviewed on Nov. 14, 2012 by oeg1kallee

I have been making this for special occasions-wedding receptions, church dinners, etc...it is a lovely flavor packed salad that can be prepped ahead of time. SOmetimes I add crumbled feta or cubes of mozerella

Reviewed on Mar. 02, 2011 by katlaydee3

I loved this salad. I made it with the sandwiches on the same page and it was a great light meal. Will make both again.

 
 

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