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Tuscan Bean Salad

 Tuscan Bean Salad
"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."
4 ServingsPrep: 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.

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Tuscan Bean Salad (continued)

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