Tuscan White Bean Salad With Spinach Olives And Sun Dried Tomatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TUSCAN PASTA SALAD



Tuscan Pasta Salad image

Tuscan Pasta Salad is an easy pasta salad with sun dried tomatoes, peppers spinach, and olives tossed in a tangy dressing. This pasta salad is perfect for your next potluck!

Provided by Alyssa Rivers

Number Of Ingredients 16

16 ounce bowtie pasta (cooked and drained in cold water)
1 7 ounce jar sun-dried tomatoes in oil (drained)
1 red bell pepper (diced)
1 6.5 ounce can sliced olives
1 cup spinach
1/4 cup basil (chopped)
1/2 cup grated parmesan cheese
3/4 cup olive oil
2 tablespoons white vinegar
2 tablespoons water
1 teaspoon salt
1 teaspoons sugar
1 teaspoon dry oregano
1 teaspoon dry basil
1 clove garlic
black pepper to taste

Steps:

  • In a large bowl combine pasta, sundried tomatoes, bell pepper, olives, spinach, basil, and parmesan cheese. Toss until combined.
  • To make the dressing: In a small bowl whisk olive oil, vinegar, water, salt, sugar, oregano, basil, garlic and salt and pepper.
  • Drizzle the dressing over the pasta salad and serve.

Nutrition Facts : Calories 567 kcal, Carbohydrate 59 g, Protein 13 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 7 mg, Sodium 525 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

TUSCAN WHITE BEAN SALAD WITH SPINACH, OLIVES, & SUN-DRIED TOMATOES RECIPE - (4.4/5)



Tuscan White Bean Salad with Spinach, Olives, & Sun-Dried Tomatoes Recipe - (4.4/5) image

Provided by jjadin

Number Of Ingredients 16

Italian Vinaigrette:
1 1/2 cups dried navy beans, rinsed and picked over
1/4 cup olive oil
1 yellow onion, finely chopped
4 cups firmly packed spinach, washed, drained, and stems removed
1/2 cup sun-dried tomatoes, chopped
1/2 pound mozzarella cheese, cut into 1/2-inch cubes
1/2 cup pitted black olives, such as kalamata or niçoise
Italian vinaigrette
Salt and freshly ground black pepper to taste
1/4 cup red wine vinegar
3 garlic cloves, minced
1 teaspoon Dijon mustard
2 tablespoons fresh oregano or 2 teaspoons dried oregano
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper, to taste

Steps:

  • 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. 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. Heat the olive oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes. 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. Vinaigrette: Combine the vinegar, garlic, mustard, and oregano in a small bowl. Add the olive oil in a slow, steady stream while whisking constantly until all the oil is incorporated. Season with salt and pepper and refrigerate in an airtight container until ready to use or up to 1 week.

WHITE BEAN SALAD



White Bean Salad image

A colorful and refreshing summer salad. An excellent option for vegetarians.

Provided by TINATED

Categories     Salad     Beans

Time 1h30m

Yield 8

Number Of Ingredients 17

2 (15 ounce) cans cannellini beans, drained and rinsed
1 (15 ounce) can quartered artichoke hearts, drained
½ cup green olives, sliced
1 cup roasted red peppers, drained and chopped
½ English cucumber, diced
6 plum tomatoes - cored, seeded and diced
2 celery ribs, diced
2 green onions, thinly sliced
⅓ cup sherry vinegar
1 teaspoon Dijon mustard
¼ cup finely chopped fresh parsley
1 tablespoon fresh thyme
2 teaspoons finely chopped fresh rosemary
1 teaspoon garlic powder
1 teaspoon paprika
salt and pepper to taste
½ cup olive oil

Steps:

  • Stir together the beans, artichokes, olives, peppers, cucumber, tomatoes, celery and green onions in a large bowl; set aside.
  • Whisk together the vinegar, Dijon mustard, parsley, thyme, rosemary, garlic powder, paprika, salt, and pepper in a small bowl. Gradually pour in olive oil until well combined. Pour the dressing over the salad, and stir until all ingredients are coated. Refrigerate at least one hour or overnight before serving.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 25.4 g, Fat 15.6 g, Fiber 7.4 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 921.7 mg, Sugar 2.4 g

TUSCAN TUNA AND WHITE BEAN SALAD



Tuscan Tuna and White Bean Salad image

This no-mayo tuna salad is dressed with a simple drizzle of olive oil and fresh lemon juice. For my salads, I prefer an olive oil with a fruity instead of grassy taste.

Provided by Heidi

Categories     Salad

Time 5m

Number Of Ingredients 10

4 cups arugula (, (or spinach or other favorite lettuce))
15 ounces cannellini beans (, rinsed and drained (or Great Northern beans))
5 ounces white albacore tuna packed in water (, drained)
1/2 cup cherry tomatoes (, halved)
1/4 cup sliced olives (, (green, Kalamata, or your favorite variety))
Thinly sliced red onion
2 tablespoons extra virgin olive oil
1/2 lemon
1/4 cup crumbled feta cheese
Kosher salt and freshly ground black pepper

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.

Nutrition Facts : ServingSize 1 g, Calories 436 kcal, Carbohydrate 39 g, Protein 30 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 42 mg, Sodium 1120 mg, Fiber 12 g, Sugar 3 g

COLORFUL TUSCAN BEAN SALAD



Colorful Tuscan Bean Salad image

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.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 194 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 601mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein.

WHITE BEAN DIP



White Bean Dip image

This creamy, rich dip with roasted garlic, fresh herbs and sun-dried tomatoes is perfect for snacking and hors d'oeuvres. Try it for game day or your next dinner party -- it gets gobbled up whether you're drinking beer or sipping cocktails.

Provided by Lisa Lotts

Categories     Appetizer

Time 45m

Number Of Ingredients 14

1 head garlic
1 teaspoon olive oil
pinch kosher salt
1 29 ounce can Cannellini beans ((white kidney beans))
3/4 teaspoon fresh chopped rosemary
3/4 teaspoon fresh chopped thyme
1/2 teaspoon fresh chopped sage
5 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
2 tablespoons fresh lemon juice
head of roasted garlic (peeled)
1/4 cup oil packed, sun-dried tomatoes (finely chopped)
drizzle of good olive oil
sprinkle of fresh herbs

Steps:

  • Preheat the oven to 400.
  • Use a sharp knife and trim the top 1/3" - 1/2" of the head of garlic. Place the garlic in a small piece of tin foil (use the trimmed pieces as well) Drizzle with olive oil and sprinkle with salt.
  • Seal up the tin foil and roast for 30 minutes or until garlic is very tender. Remove from oven and let the garlic rest until it's cool enough to handle. Remove the garlic cloves from the peel and set aside.
  • Heat the olive oil in a small pan over medium high heat until the oil starts to moire and is hot but not smoking. Turn off the heat and immediately add the chopped herbs. The oil will sizzle because of the freshness of the herbs. Swirl the pan so that the herbs are completely coated with the hot oil and set aside.
  • Drain the cannellini beans in a mesh strainer, but DO NOT RINSE THE BEANS. Discard the bean liquid. Transfer the beans to the bowl of a food processor. Pulse several times until the beans resemble a chunky dip.
  • To the bean mixture, add the oil and herb mixture, kosher salt, and lemon juice. Pulse 4 to 5 times to incorporate the ingredients. Add the garlic and lemon juice and pulse to puree the roasted garlic.
  • Add the chopped sun-dried tomatoes and pulse 2-3 times to combine.
  • Transfer the white bean dip to a serving bowl. Drizzle a little olive oil over the top of the dip and sprinkle with fresh herbs. Serve with pita chips or fresh crudite.

Nutrition Facts : Calories 95 kcal, Carbohydrate 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 155 mg, ServingSize 1 serving

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



Tuscan White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes image

Provided by Sara Foster

Categories     Salad     Bean     Olive     Tomato     Spinach     Summer     Healthy

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1 1/2 cups dried navy beans, rinsed and picked over
1/4 cup olive oil
1 yellow onion, finely chopped
4 cups firmly packed spinach, washed, drained, and stems removed
1/2 cup chopped sun-dried tomatoes
1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
1/2 cup pitted black olives, such as kalamata or niçoise
Italian Vinaigrette
Salt and freshly ground black pepper to taste

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.

More about "tuscan white bean salad with spinach olives and sun dried tomatoes recipes"

TUSCAN WHITE BEANS W/ SPINACH AND SUN DRIED TOMATOES ...
tuscan-white-beans-w-spinach-and-sun-dried-tomatoes image
View full nutritional breakdown of Tuscan White Beans w/ Spinach and Sun Dried Tomatoes calories by ingredient Introduction Vegan white beans with sun dried tomatoes, sage, basil and spinach.
From recipes.sparkpeople.com
4/5 (1)


10 BEST NAVY BEAN SALAD RECIPES | YUMMLY
10-best-navy-bean-salad-recipes-yummly image
cherry tomatoes, lemon juice, chunk light tuna, freshly ground pepper and 4 more. Spring Salad Niçoise with Navy Beans GRAIN. fresh dill, water, salt, green beans, large eggs, butter oil and 14 more. Tuscan-Style Tuna Salad The Dash Diet. salt, extra-virgin olive oil, chunk light tuna, small white beans …
From yummly.com


TUSCAN WHITE BEAN SALAD RECIPE - THE WANDERLUST KITCHEN
2019-01-18 Make this tasty Tuscan White Bean Salad recipe and eat it on top of buttered crusty bread and dinner is served! ... 2 teaspoons oil from jar of oil-packed sun-dried tomatoes* 1/4 cup chopped yellow onion ; 3/4 cup diced brown mushrooms ; 1 oil-packed sun-dried tomato, chopped ; 1 tablespoon high-quality extra virgin olive oil ; 1 teaspoon fresh lemon juice ; 1 (14-ounce) can white beans ...
From thewanderlustkitchen.com
4.3/5 (53)
Total Time 20 mins
Category Salad
Calories 136 per serving
  • Heat the oil from the jarred tomatoes in a skillet set over medium heat. Once the oil is shimmering, add the onion, mushrooms, and chopped sun-dried tomato. Saute for 4-6 minutes, until onion is mostly translucent and mushrooms are browned. Set aside to cool.
  • In the bottom of a large bowl, whisk together the olive oil and lemon juice. Place the beans, scallion, fresh tomato and parsley in the bowl and toss well to coat.
  • Fold the cooled onion mixture into the beans. Taste and add salt and pepper as desired. Serve at room temperature.


TUSCAN WHITE BEAN SALAD WITH PANCETTA - SUPERMAN COOKS
2017-07-20 Add beans along with red pepper and black pepper and ½ C water and cook over medium heat until water is absorbed, about 4-5 minutes. Remove from heat and stir in sun-dried tomatoes. Allow to cool to room temperature; To assemble place arugula on plate and top with bean mixture and garnish with extra sun dried tomatoes.
From supermancooks.com
5/5 (1)
Category Salad
Cuisine Italian American
Total Time 20 mins
  • Remove garlic and discard. Now add pancetta and cook until slightly brown, about 5-6 minutes stirring often.
  • Add beans along with red pepper and black pepper and 1/2 C water and cook over medium heat until water is absorbed, about 4-5 minutes.


TUSCAN WHITE BEAN SALAD - JAMIE GELLER
2011-12-15 Tuscan White Bean Salad. Author: Alison and Jeff Nathan. Publish date: Dec 15, 2011. 4-6 Servings Servings; Ingredients. 1/4 cup extra virgin olive oil; 6 cloves garlic, sliced thin; 1/4 cup sun dried tomatoes, rough chop; 1/4 teaspoon red pepper flakes; 2 teaspoon dry oregano; zest of 1 lemon; 3 lemons, juiced, (about 1/3 cup) 1/4 cup balsamic vinegar; 2 14-ounce cans white beans…
From jamiegeller.com
Servings 4-6
Category Side Dish, Salads
  • In a medium sized skillet, place the olive oil, garlic and red pepper flakes in a cold pan. Turn the heat to low, and allow the garlic to slowly brown. When the garlic is lightly golden brown, remove from heat and add in the oregano, lemon zest, lemon juice and balsamic vinegar. Reserve. In a large bowl combine the beans with the olives, roasted peppers, onions and tomatoes. Add in the sautéed sun dried tomatoes. Season with the salt, pepper, fennel and rosemary. Pour the olive oil over the Bean Salad, and gently mix with a rubber spatula. Cover and refrigerate. Allow flavors to combine for at least 2 hours before serving. Remove from refrigerator 30 minutes before service. Notes:


TUSCAN WHITE BEAN SALAD | LOVE AND OLIVE OIL
2007-08-04 Tuscan White Bean Salad. Makes 6-8 servings. Recipe from Epicurious. Ingredients 1 1/2 cups dried navy beans, rinsed and picked over 1/4 cup olive oil 1 yellow onion, finely chopped 4 cups firmly packed spinach, washed, drained, and stems removed 1/2 cup chopped sun-dried tomatoes 1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes 1/2 cup pitted black olives, such as kalamata …
From loveandoliveoil.com
Estimated Reading Time 2 mins


TUSCAN BEAN SALAD
2021-07-15 This salad is slightly creamy from white beans, with slightly spicy red onion and scallions, sweet sun-dried tomatoes, and briny black olives. Bright garlic vinaigrette and fresh basil bring the whole salad together, and in just 15 minutes! It makes for a satisfying lunch, side salad, or light dinner.
From gastronotherapy.com
5/5 (5)
Servings 4
Cuisine Italian
Category Main Course, Salad, Side Dish


ITALIAN WHITE BEAN AND SPINACH SALAD | LINDSAY
1 (15 or 16 oz.) can no salt added cannellini, great northern or navy beans, rinsed and drained. Lindsay® Black Ripe Olives, drained. 1 large plum tomato, chopped (1 cup) 2 cups packed baby spinach leaves. 3 tablespoons extra virgin olive oil. 1 tablespoon balsamic or red wine vinegar. 1/2 teaspoon dried rosemary, crushed. 1 clove garlic, minced
From ilovelindsay.com
Servings 2
Calories 133 per serving


TUSCAN WHITE BEAN SALAD WITH SPINACH, OLIVES, & SUN-DRIED ...
Jul 11, 2013 - A spin on the Tuscan classic salad with the addition of olives, sun dried tomatoes and spinach. A perfect dish for spring or summer, serve slightly chilled or at room...
From pinterest.ca


TUSCAN WHITE BEAN SALAD WITH SPINACH, OLIVES, AND SUN ...
Feb 14, 2018 - Foster's variation on a simple Tuscan classic might be considered heresy to purists, but our customers are crazy about the addition of olives, sun-dried tomatoes, and spinach. It's a great dish for summer buffets. The salad can be made a day in advance; serve …
From pinterest.co.uk


TUSCAN WHITE BEAN SALAD WITH SPINACH, OLIVES, AND SUN ...
Tuscan White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes Recipe. Previous Next. 1 1/2 cups dried navy beans, rinsed and picked over ; 1/4 cup olive oil; 1 yellow onion, finely chopped; 4 cups firmly packed spinach, washed, drained, and stems removed; 1/2 cup chopped sun-dried tomatoes; 1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes; 1/2 cup pitted black olives, …
From fooddrinkrecipes.com


TUSCAN SALAD RECIPES
TUSCAN WHITE BEAN SALAD - THE WANDERLUST KITCHEN. 2021-04-12 · Instructions Heat the oil from the jarred tomatoes in a skillet set over medium heat. Once the oil is shimmering, add the onion, mushrooms, and chopped sun-dried tomato. Saute for 4-6 minutes, until onion is mostly translucent and mushrooms are browned. From thewanderlustkitchen.com See details » TUSCAN KALE SALAD | RECIPES ...
From tfrecipes.com


TUSCAN WHITE BEAN SALAD WITH SPINACH, OLIVES, AND SUN ...
Nutrition facts and Information for tuscan white bean salad with spinach, olives, and sun-dried tomatoes in Home ... or the more traditional 60/30/10 distribution, the Caloric Ratio Pyramid™ will show you how recipes, meal plans, or individual foods line up with those goals. Foods low in fat, for example, will cluster along the bottom edge of the pyramid, ranging from foods that are high in ...
From nutritiondata.self.com


WHITE BEAN AND SPINACH SALADS RECIPES
White Bean And Spinach Salads Recipes WARM BEAN AND SPINACH SALAD. This Italian salad bursts with flavor, color and texture. Try it when you want the lightness of a salad combined with the heartiness of a main dish. Provided by By Betty Crocker Kitchens. Categories Entree. Time 18m. Yield 4. Number Of Ingredients 6. Ingredients; 1 package (10 ounces) washed fresh spinach: 1 can (15 oz ...
From tfrecipes.com


10 BEST TUSCAN PASTA WITH CANNELLINI BEANS RECIPES | YUMMLY

From yummly.com


TUSCAN WHITE BEAN SALAD SPINACH OLIVES - COOKEATSHARE
View top rated Tuscan white bean salad spinach olives recipes with ratings and reviews. Grilled Red Onion And White Bean Salad With Classic Vinaigrette, Shrimp And White Bean Salad…
From cookeatshare.com


Related Search