Tuscan Bean Salad Recipe
Make this protein-rich and healthy Tuscan bean salad when you want a hearty and satisfying meal that's also full of summery Mediterranean flavors. It's naturally vegan, gluten-free, and it can be prepped in just 15 minutes.
Servings: 4 servings
Calories: 193kcal
Ingredients
Bean Salad
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 cup artichoke hearts, chopped
- 1 cup black olives, halved
- ½ cup red onion, finely chopped
- 1 tomato, chopped (or 1 cup of canned, diced tomatoes)
- 3 scallions, thinly sliced
- ⅓ cup basil, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garlic Vinaigrette
- 1 Tablespoon white wine vinegar
- 2 garlic cloves, minced
- 3 Tablespoons extra-virgin olive oil
Instructions
- In a large bowl, add bean salad ingredients and stir until well combined.
- In a small bowl, add white wine vinegar and garlic and whisk together. Slowly add olive oil and whisk until well combined.
- Add vinaigrette to salad and toss well to coat thoroughly. Add more salt and pepper if needed.
Video
Notes
- Storage: Cover and store in the refrigerator for up to 4 days.
- How to freeze: Transfer to a freezer-safe bag and freeze for up to 2 months. To thaw, place in refrigerator overnight. Bring to room temperature before serving for optimal flavor.
- Serve at room temperature. For optimal flavor, serve at room temperature. If it's served directly from the refrigerator, the taste will be somewhat muted.
- Drain and rinse beans. Always drain and rinse canned beans to remove the salt, etc. If using canned artichoke hearts, these should be drained and rinsed as well.
Nutrition
Calories: 193kcal | Carbohydrates: 11g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 1311mg | Potassium: 157mg | Fiber: 4g | Sugar: 3g | Vitamin A: 585IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 1mg
