Sometimes, all you want for dinner is bread, butter, and wine. Class that up a bit with this Tuscan White Bean Salad! Eat on top of buttered crusty bread and serve with a glass of red wine – dinner is served!
If you follow me on Instagram, you might think that I eat really well at every meal.
Reality check: I only post pictures of the drool-worthy stuff… you guys don’t usually get to see the “regular” meals.
What is a “regular” meal, you ask? Okay, you didn’t ask, but that isn’t going to stop me from telling you.
In my house, a regular dinner is usually some type of strange concoction made up from leftovers that I need to get rid of.
Here’s an example:
The other day I made myself a breakfast of sweet potato and beet hash, then topped it with a fried egg.
I had tons of the “hash” leftover, so for lunch I took some of it, stir-fried it with edamame beans and some cooked soba noodles, then tossed the whole thing in a quick peanut sauce (soy sauce + rice vinegar + peanut butter + honey) and called it… uh… weird sweet-potato-beet-soy-bean-soba-noodle-asian-stir-fry. VOILA! (Side note: it was actually delicious, haters)
For dinner, I used the rest of the stupid hash by tossing it with some cooked pasta shells, olive oil, and grated Asiago cheese. DONE.
I came up with this Tuscan White Bean Salad recipe because I wanted something versatile in the fridge that I could eat for breakfast, lunch, and dinner.
Breakfast: fried egg on top. BAM. (in case you didn’t know, putting a fried egg on something automatically makes it an awesome breakfast).
Lunch: stuffed the beans inside some pita bread, added avocado. BAM. (in case you guys didn’t know, adding avocado to something automatically makes it delicious)
Dinner: piled the bean salad on top of butter-toasted crusty bread and drank a large glass of red wine. BAM. (in case you guys didn’t know, red wine brings all the boys to the yard)
OKAY. Enough weirdness.
The *real* reason I wanted to make this Tuscan Bean Salad recipe is because…wait for it… I’m going to Tuscany in a few weeks!
Well, technically I’m going to be spending a few weeks visiting various places in the Mediterranean. Here’s the list: Rome, Sicily, Genoa, Malta, Barcelona, Marseilles, Venice, and FLORENCE, which is in Tuscany.
I seriously can’t wait! A few of my most popular recipes have been Tuscan-inspired (like this Tuscan Chicken Skillet and this Tuscan Bean Soup), so I’m really looking forward to enjoying some incredible food in the heart of Tuscany.
What kind of white beans to use in this recipe you ask? It is a good question. I use cannellini beans, so you could call this a Tuscan Cannellini Bean Salad. You can also use navy beans if that is what you have on hand.
Here’s Your Recipe!
- 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, drained, rinsed, and patted dry
- 2 tablespoons finely sliced scallion, green parts only
- 1/2 cup chopped fresh tomato
- 1 tablespoon minced fresh flat-leaf parsley
- Salt and pepper
- 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.
Nutrition InformationYield 4 Serving Size 1
Amount Per ServingCalories 136 Total Fat 6g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 5g Cholesterol 0mg Sodium 84mg Carbohydrates 16g Fiber 4g Sugar 2g Protein 6g