I cannot take full credit for this Tuscan Bean Salad recipe. It was given to me by Luce in Charlotte. I have made it my own however, by adding extra ingredients for a fuller flavor. I guess I should describe it as more of an Italian version of salsa. 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. Try keeping your knife cuts small and consistent in size.
Drain and rinse the beans. I have tried many brands of cannellini beans for this recipe. Bush’s work the best. They tend to stay whole, and not fall apart. I use them in a number of my recipes. These beans are great in Turkey Chili, White Chicken Chili, and I also add them to my Clams with Sausage.
Carefully fold in beans. Taste. You may need to add additional kosher salt or olive oil. Beans should not be dry. ENJOY! Definitely try this Tuscan Bean Salad on grilled or pan seared fish. You will not believe the incredible flavor it will lend to the dish.
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