Tuscan White Bean Salad - 10 Minute Pantry Recipe
Quick and hearty white bean salad made with pantry staples in just 10 minutes. A protein-rich, real-food recipe perfect for simple meals anytime. Stores up to a week and gets better with time!
Servings: 8 servings
Calories: 189kcal
Ingredients
- 3 to 4 cups cooked white beans*
- 1 small onion, chopped
- 1/2 cup roasted red pepper, chopped
- 1/2 cup chopped dried tomatoes packed in oil (if not, rehydrate before using)
- 1/4 cup finely sliced fresh basil
- 1 tablespoon minced garlic about 4 large cloves
- 1/4 cup olive oil (use the tomato oil if you have enough - it adds great flavor)
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/2 cup grated Romano Parmesan, or crumbled feta cheese
Instructions
- Combine the beans, onion, pepper, dried tomatoes, basil, garlic, and half the cheese in a large bowl (TIP: I often use the serving bowl to mix the salad in.)
- Mix the oil, vinegar, salt and pepper until thoroughly combined. Pour over the bean mixture and stir well - taste to adjust salt and pepper.
- Transfer to a serving bowl or platter, if needed, and top with remaining cheese and more fresh basil, if you'd like.
Notes
*This equals about 3 15-ounce cans of beans or 2 pints of freezer beans. If you would like to cook from dry, about 1 1/2 cups of dry beans would equal 4 cups.
Variations/Additions:
- Chopped kale, or serve on a bed of spinach.
- Artichoke hearts
- Olives
- Capers
- Sliced fennel
- Summer vegetables like chopped fresh tomatoes, cucumbers or zucchini.
- Canned tuna or chicken
Nutrition
Serving: 0.75cup | Calories: 189kcal | Carbohydrates: 19g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 316mg | Potassium: 466mg | Fiber: 4g | Sugar: 1g | Vitamin A: 223IU | Vitamin C: 13mg | Calcium: 139mg | Iron: 2mg
