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 pretty damn 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 recipe is because…wait for it… I’m going to Tuscany in a 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.
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.