Tuscan White Bean Salad Recipes

TUSCAN TUNA AND WHITE BEAN SALAD

Steps:

• In a large bowl or two smaller bowls, combine the arugula, white beans, tuna, tomatoes, olives and and red onion.
• Drizzle with the olive oil and the juice from the lemon. Toss to combine.
• Top with crumbled feta cheese and season to taste with kosher salt and black pepper.

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.

TUNA WITH TUSCAN WHITE BEAN SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk the oil, vinegar, lemon juice, salt and pepper. Pour over bean mixture; toss to coat. Refrigerate until serving., Brush tuna with oil. Sprinkle with salt and pepper; place on greased grill rack. Cook, covered, over high heat or broil 3-4 in. from the heat until slightly pink in the center for medium-rare, 3-4 minutes on each side. Serve with salad.

TUSCAN WHITE BEAN SALAD WITH SHRIMP

Steps:

• Bring 8 cups water and wine to a boil in a large saucepan. Add shrimp; cook 4 minutes or just until opaque. Drain; rinse under cold water. Drain. Peel shrimp; discard shells.
• Combine rind, juice, rosemary, mustard, and red pepper in a bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Add shrimp, beans, tomatoes, and onion to oil mixture; toss to coat. Add arugula to shrimp mixture; toss gently to combine.

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

TUSCAN GRILLED BREAD AND WHITE BEAN SALAD

Steps:

• Prepare barbecue (medium-high heat). Arrange bread and vegetables on baking sheet. Brush bread and vegetables lightly with 3 tablespoons vinaigrette.
• Grill pepper and onion 6 minutes, turning occasionally. Place bread and tomato slices on barbecue. Continue to grill until pepper and onion are slightly charred, bread is toasted and tomatoes are heated-through, turning occasionally, about 3 minutes longer. Transfer vegetables and bread to work surface; cut into bite-size pieces.
• Place cannellini, sliced basil and remaining 3 tablespoons vinaigrette in large bowl; toss to coat. Mix in grilled vegetable and bread. Season salad to taste with salt and pepper; garnish with basil sprigs, if desired.

TUSCAN WHITE BEAN SALAD WITH SPINACH, OLIVES, AND SUN-DRIED TOMATOES

Steps:

• 1. To quick-soak the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Remove from the heat, drain, and rinse.
• 2. To cook the beans: Place the beans in a large pot and add enough water to cover by 3 to 4 inches. Bring to a boil, lower heat, and simmer, uncovered, 45 minutes to 1 hour, or until beans are tender but still firm. Drain and rinse the beans thoroughly. Set aside to cool.
• 3. Heat the olive oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes.
• 4. Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl with the vinaigrette until just combined. Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to use or up to 1 day. If refrigerating, add the spinach just before serving.