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Warm Tuscan Bean Salad

 Warm Tuscan Bean Salad
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.”
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
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.