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Colorful Tuscan Bean Salad

Enjoy this colorful and refreshing Tuscan Bean Salad suggested by Cori Rothe from Livermore, California. It’s a “can’t-miss” side dish that’s jam-packed with juicy veggies, wonderful flavor and easy convenience.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 1 jar (6-1/2 ounces) marinated artichoke hearts, undrained
  • 1 cup roasted sweet red peppers, cut into 1-inch strips
  • 3/4 cup sliced ripe olives
  • 1/2 cup chopped red onion
  • 1/4 cup oil-packed sun-dried tomatoes, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup fresh basil leaves, thinly sliced


  • In a large salad bowl, combine the first 10 ingredients. Refrigerate for 20 minutes or until serving. Stir in basil. Serve with a slotted spoon.
Nutrition Facts
2/3 cup: 194 calories, 12g fat (2g saturated fat), 0 cholesterol, 601mg sodium, 17g carbohydrate (3g sugars, 4g fiber), 3g protein.

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  • Chuck
    May 18, 2019

    Excellent recipe! My wife raved about how perfectly this went with grilled tuna. Thanks!

  • valanddansmith
    Feb 12, 2014

    I totally agree with PTuttle... This is definitely better after it sits overnight, and it needs a bit of crunch. Like PTuttle, I used green onions - although I love red onion, I was making this for a work potluck and didn't want to overwhelm non-onion lovers. As for crunch, I added some chopped red and yellow bell peppers and some radishes and they were nice additions, but celery would have been my first choice if I'd had some on hand! Overall though - great, healthy salad! I'm looking forward to eating some of the leftovers today over a tossed salad.

  • PTuttle
    May 28, 2013

    When I made this salad I let it sit for about an hour at room temp but the beans still didn't have a lot of flavor. The next day, however, the leftovers were great. So, my suggeston is to make it early in the day or the night before serving. The dried tomatoes added a nice touch of chewiness and savory flavor. Definitely, use the fresh basil. It makes all the difference. I also used Greek kalamata olives chopped up because they have more flavor than the standard black olives in the can. My only complaint: it needed a little crunch. This might be because I was out of red onion and used green onions instead. Next time I'll use the red onion and maybe throw in a little chopped celery. Thanks for a great recipe, Cori. Greetings from Modesto!

  • oeg1kallee
    Nov 14, 2012

    I have been making this for special occasions-wedding receptions, church dinners, is a lovely flavor packed salad that can be prepped ahead of time. SOmetimes I add crumbled feta or cubes of mozerella

  • katlaydee3
    Mar 2, 2011

    I loved this salad. I made it with the sandwiches on the same page and it was a great light meal. Will make both again.