Advertisements

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

 

Recommended Posts
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt