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Colorful Tuscan Bean Salad Recipe

Colorful Tuscan Bean Salad Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 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


  • 1. 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.