Description
Tuscan Bean Salad is a refreshing Mediterranean-inspired dish featuring creamy cannellini beans, juicy cherry tomatoes, and a medley of fresh herbs and vibrant vegetables, all tossed in a zesty lemon-garlic dressing. This no-cook salad is perfect as a light lunch, nutritious side, or a wholesome dinner, combining simple ingredients for a flavorful and healthful meal.
Ingredients
Main Ingredients
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1½ cups cherry tomatoes, halved
- ½ small red onion, finely sliced
- ½ cup roasted red peppers, chopped
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- ¼ cup Kalamata olives, sliced
- ¼ cup crumbled feta cheese (optional)
Dressing
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Combine Salad Ingredients: In a large bowl, add the drained and rinsed cannellini beans, halved cherry tomatoes, finely sliced red onion, chopped roasted red peppers, chopped fresh parsley, chopped basil, sliced Kalamata olives, and crumbled feta cheese if using. This forms the base of your colorful salad.
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and black pepper until well combined and emulsified to create a bright and tangy dressing.
- Dress the Salad: Pour the prepared dressing over the bean and vegetable mixture in the large bowl, ensuring even coverage of the salad ingredients with the zesty dressing.
- Toss Gently: Carefully toss the salad to combine all ingredients thoroughly without mashing the beans, allowing each bite to be evenly flavored and vibrant.
- Rest and Serve: Let the salad rest for 15 to 20 minutes at room temperature or chilled in the refrigerator to allow the flavors to meld together for a more harmonious taste before serving.
Notes
- Cannellini beans can be substituted with Great Northern beans or butter beans for a similar texture and flavor.
- For added greens and extra nutrients, incorporate fresh arugula or baby spinach into the salad.
- To make the salad vegan, simply omit the feta cheese or substitute with a plant-based cheese alternative.
- Store any leftover salad covered in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish, Lunch
- Method: No-Cook
- Cuisine: Italian, Tuscan, Mediterranean
