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

Warm Tuscan Bean Salad Recipe

Publisher Photo
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 equals 136 calories, 4 g fat (trace saturated fat), 0 cholesterol, 285 mg sodium, 20 g carbohydrate, 6 g fiber, 5 g 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

Nutritional Facts

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

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