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TUSCAN BEAN SALAD

Ingredients

  • 2 can's Bush's cannellini beans
  • 1/4 red onion, minced
  • 2 cloves garlic, minced
  • 2 Roma tomatoes, diced small
  • 1 1/2 tsp oregano
  • 3/4 C light olive oil
  • crushed red pepper
  • kosher salt/pepper
  • 5 basil leaves, chiffonade
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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, with crusty bread, 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.

In a bowl, mix together all of the ingredients except for the beans. Drain and rinse the beans. Carefully fold in beans.

Taste…you may need to add additional salt/olive oil. Beans should not be dry. ENJOY!

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