Colorful Tuscan Bean Salad Recipes

HEALTHY TUSCAN BEAN SALAD

Steps:

• In a small mason jar, combine the Skinny Basil Pesto (or store made pesto), canola oil, white wine vinegar, lemon juice, salt and pepper, to taste.
• Place cover on mason jar and shake well, to combine all ingredients.
• Check the seasoning and adjust, if necessary. Set aside.
• In a large bowl, combine the chickpeas, navy beans, cooked barley, green peppers, red peppers,diced tomato, sun dried tomatoes, and green onions. Season with ground black pepper.
• Toss the bean salad with the Tuscan Dressing, recipe above.
• Taste for seasoning, adjust if necessary.
• Chill salad for a few hours or overnight to blend the flavors. Serve as a side dish or as an appetizer with tortilla or pita chips
• Serve as a side dish or as an appetizer with tortilla or pita chips

COLORFUL BEAN SALAD

Steps:

• In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon.

COLORFUL TUSCAN BEAN SALAD

Steps:

• 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.

COLORFUL FOUR BEAN SALAD

Steps:

• In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.

RAINBOW BEAN SALAD

Steps:

• To make this rainbow bean salad, you will want to prep all your veggies and open your cans and place them in a bowl.
• Then in a jar or bowl, you will want to work on adding all the ingredients for your dressing. Place lid on the jar and shake, or use a whisk to mix up the dressing.
• Pour over the veggies and beans, and toss the salad.
• Store your rainbow bean salad in the fridge for at least 4 hours or let it sit overnight.
• Then right before serving give your bean salad a toss, and enjoy.

ITALIAN PASTA SALAD

Steps:

• Set a large pot of water to boil. Cook pasta according to package directions, usually 7-8 minutes for rotini. Drain and rinse under cold water. Return pasta to pot, away from heat.
• Pour in entire bottle of zesty Italian dressing (it may seem like too much at first, but the pasta will soak up a lot of the dressing as it cools). Add remaining ingredients and toss gently to combine.
• Cover and refrigerate until ready to serve, giving it a good stir before serving to blend ingredients and dressing thoroughly.
• Enjoy!