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Tuscan Bean Salad

I cannot take full credit for this Tuscan Bean Salad recipe as it was given to me by Luce in Charlotte. I have made it my own a little by adding extra ingredients for a fuller flavor. I have found this is best served with tortilla chips or on top of your favorite fish. Try to stick closely to the brands I use, as I have tried mixing it up a bit and found that this, all in combination, works best. For those of you who are looking for exact measurements, this recipe may not be for you…I just taste as I go along as see what else I need to add.

Tuscan Bean Salad

Tuscan Bean Salad

 

What you need:

2 cans Bush’s Cannellini Beans (rinsed and drained)

1/4 red onion diced small

2 cloves garlic diced small

2 roma tomatoes diced small

1 to 2 tsp of dried oregano

Light olive oil (about 3/4 cup)

Few dashes of red pepper flakes

Salt and Pepper to taste

5 leaves of basil (chiffonade)

How To:

In a bowl, mix together all of the ingredients except for the beans. Carefully fold in beans (rinsed and drained). You may at this point need to add additional salt/olive oil. Beans should not be dry. I like serving mine with tortilla chips and use often as a topping for my favorite fish or alternatively, as a side dish.

CHARLOTTE FASHION PLATE

 

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