Tuscan Bean Salad Recipe 5
This vibrant Tuscan Bean Salad is a quick and refreshing dish, combining creamy cannellini beans with marinated artichoke hearts, roasted red peppers, olives, and sun-dried tomatoes. Dressed simply with olive oil and white balsamic vinegar, and finished with fresh basil, it's an ideal light meal or flavorful side dish.
Equipment
- 1 Large Mixing Bowl
- 1 Cutting Board
- 1 Sharp Chef's Knife
- 1 Colander For rinsing beans
- 1 Whisk or fork For dressing
Ingredients
Main
- 2 cans 15 ounces each white kidney or 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
Instructions
- Rinse and thoroughly drain the white kidney or cannellini beans using a colander.
- Prepare the vegetables: cut the roasted sweet red peppers into 1-inch strips, chop the red onion, and finely chop the oil-packed sun-dried tomatoes.
- In a large mixing bowl, combine the rinsed beans, undrained marinated artichoke hearts, roasted red peppers, sliced ripe olives, chopped red onion, and chopped sun-dried tomatoes.
- In a small separate bowl, whisk together the olive oil, white balsamic vinegar, salt, and pepper to create the dressing.
- Pour the prepared dressing over the bean and vegetable mixture in the large bowl.
- Add the thinly sliced fresh basil leaves to the mixture.
- Gently toss all ingredients together until everything is well combined and coated with the dressing.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and develop fully.
- Before serving, give the salad a final gentle toss and taste, adjusting salt, pepper, or vinegar if needed.
Notes
1. Ensure beans are thoroughly rinsed and drained to remove excess starch and prevent a cloudy dressing. However, do not drain the liquid from the marinated artichoke hearts entirely, as this adds a valuable acidic and savory component to the dressing. 2. For best flavor, allow the salad to chill for at least 30 minutes before serving. This allows the ingredients to meld and the beans to absorb the dressing. 3. Adjust the seasoning (salt, pepper, vinegar) to taste before serving; a touch more vinegar can brighten the overall profile. 4. For an added layer of flavor and texture, consider toasting a few pine nuts and sprinkling them over the salad just before serving, or adding a finely minced clove of garlic to the dressing.