Tuscan White Bean Salad Recipe
Whisk yourself away to Tuscany with this delightful White Bean Salad recipe. Just serve with buttered crusty bread for a meal that's as easy as it is delicious.
Servings: 4
Calories: 51kcal
Ingredients
- 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-ounces 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
Instructions
- 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. Sauté for 4-6 minutes, until the onion is mostly translucent and the 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.
Notes
Store the Tuscan White Bean Salad in an airtight container in the refrigerator for up to 3-4 days. It's best enjoyed at room temperature or slightly chilled, so simply remove it from the fridge and let it sit for a bit before serving.
Nutrition
Serving: 1serving | Calories: 51kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 12mg | Potassium: 189mg | Fiber: 1g | Sugar: 1g | Vitamin A: 311IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 0.4mg
