Warm Tuscan Bean Salad Recipe
Warm Tuscan Bean Salad Recipe photo by Taste of Home

Warm Tuscan Bean Salad Recipe

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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.”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 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) white kidney or cannellini beans, rinsed and drained

Nutritional Facts

2/3 cup: 136 calories, 4g fat (trace saturated fat), 0mg cholesterol, 285mg sodium, 20g carbohydrate (3g sugars, 6g fiber), 5g protein Diabetic Exchanges:1 starch, 1 vegetable 1/2 fat

Directions

  1. 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. Yield: 4 servings.
Originally published as Warm Tuscan Bean Salad in Light & Tasty October/November 2007, p33

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Reviewed Sep. 15, 2015

"Interesting side dish...but there is no vinaigrette involved as stated. I followed the recipe but added a splash of wine vinegar and used navy beans instead of cannelloni beans. I sauteed the veggies for just a few minutes and the tomato only for a minute. Delicious."

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