Name: Tuscan Bean Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 4-6
Ingredients: 2 (15 oz) cans cannellini beans, drained and rinsed; 1 small red onion, thinly sliced; 2 cups cherry tomatoes, halved; 1 large cucumber, diced; 1/2 cup Kalamata olives, pitted and halved; 1/4 cup fresh basil leaves, torn; 2 tablespoons fresh rosemary, finely chopped; 3 tablespoons extra virgin olive oil; 2 tablespoons red wine vinegar; 1 garlic clove, minced; 1 teaspoon Dijon mustard; 1/2 teaspoon dried oregano; Salt and freshly ground black pepper to taste

Instructions

Prepare the beans

Drain and rinse the cannellini beans thoroughly under cold water. Place them in a large mixing bowl and allow any excess water to drain off.
Combine vegetables

Add the sliced red onion, halved cherry tomatoes, diced cucumber, and Kalamata olives to the bowl with the beans. Gently toss to combine all ingredients.
Make the dressing

In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, and dried oregano until well combined. Season with salt and freshly ground black pepper to taste.
Dress the salad

Pour the dressing over the bean and vegetable mixture. Toss gently to coat all ingredients evenly with the dressing.
Add fresh herbs

Add the torn basil leaves and chopped rosemary to the salad. Gently fold them in to distribute throughout the salad without bruising the herbs.
Marinate and serve

For best flavor, allow the salad to marinate in the refrigerator for at least 30 minutes before serving. Stir gently before serving to redistribute the dressing.

Tuscan Bean Salad

Ingredients

Instructions

Nutritional Information