Tuscan White Bean Salad Recipe
User Reviews
4.4
Tuscan White Bean Salad Recipe
Description
This salad starts with sautéed onions, mushrooms, and chopped sun-dried tomato cooked in the flavorful oil from the jarred sun-dried tomatoes. This mixture is cooled and then folded together with drained white beans, fresh tomato, scallions, and parsley dressed simply with olive oil and lemon juice. The beans provide a creamy, mild base while the sautéed vegetables add depth and earthiness.
The lemon and olive oil dressing gives subtle acidity and brightness, balancing the savory elements. The salad is not intended to be eaten hot but rather is served at room temperature or slightly chilled to enhance the flavors. The texture is a combination of tender beans and slightly crisp fresh vegetables.
This bean salad pairs well with grilled meats or can be enjoyed as a light side dish or vegetarian lunch. It keeps refrigerated for several days and can be brought to room temperature before serving to highlight its flavors and textures.
Store in an airtight container in the refrigerator for 3-4 days. Remove it from the fridge ahead of serving to allow flavors to open up at room temperature.
Ingredients
- 2 teaspoons sun-dried tomato oil oil from jar of oil-packed sun-dried tomatoes
- 1/4 cup chopped yellow onion
- 3/4 cup brown mushroom diced
- 1 sun-dried tomato chopped, oil-packed
- 1 tablespoon extra virgin olive oil high-quality
- 1 teaspoon lemon juice fresh
- 1 White beans 14-ounce can, drained, rinsed, and patted dry
- 2 tablespoons scallion green parts only, finely sliced
- 1/2 cup tomato chopped fresh
- 1 tablespoon parsley minced, fresh flat-leaf
- salt
- black 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
- Keep the salad refrigerated in an airtight container for up to 3-4 days to maintain freshness.
- Before serving, let the salad sit out and come to room temperature to best enjoy the flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 51kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 12mg | 1% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 311IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 12mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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