Tuscan Bean Salad Recipe

5 1 1
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Tuscan Bean Salad Recipe

Read Reviews
5 1 1
Publisher Photo
"I love to cook for my family and friends, and this delicious marinated bean salad is a favorite they request often," says Dixie Cannafax of Petaluma, California. "It's especially good alongside a pork entree."
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + soaking Cook: 1 hour + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + soaking Cook: 1 hour + chilling

Ingredients

  • 1 cup dried navy beans
  • 4 cups cold water
  • 1/2 cup diced red onion
  • 1/2 cup thinly sliced celery
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons chicken or vegetable broth
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/4 teaspoon ground oregano
  • 1/4 teaspoon ground thyme

Directions

Place beans in Dutch oven or kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. Return beans to the pan. Add cold water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until beans are tender.
Drain beans; place in a bowl. Add the onion, celery and parsley. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and stir to coat. Cover and refrigerate for at least 2 hours. Yield: 4 servings.
Originally published as Tuscan Bean Salad in Light & Tasty December/January 2002, p19

Nutritional Facts

3/4 cup: 224 calories, 4g fat (1g saturated fat), 0 cholesterol, 682mg sodium, 36g carbohydrate (0 sugars, 14g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.

  • 1 cup dried navy beans
  • 4 cups cold water
  • 1/2 cup diced red onion
  • 1/2 cup thinly sliced celery
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons chicken or vegetable broth
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/4 teaspoon ground oregano
  • 1/4 teaspoon ground thyme
  1. Place beans in Dutch oven or kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. Return beans to the pan. Add cold water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until beans are tender.
  2. Drain beans; place in a bowl. Add the onion, celery and parsley. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and stir to coat. Cover and refrigerate for at least 2 hours. Yield: 4 servings.
Originally published as Tuscan Bean Salad in Light & Tasty December/January 2002, p19

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ConnieK User ID: 282614 90464
Reviewed Jun. 29, 2013

"Loved this. Such a simple dish to make but elegant. Something different to have at picnics in the summer."

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