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Tuscan Bean Salad Recipe

  • 6servings
  • 30minutes
  • 194calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, H, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cans (15 ounces each ) white kidney or cannellini beans, rinsed and drained

  2. 1 jar (6-1/2 ounces) marinated artichoke hearts, undrained

  3. 1 cup roasted sweet red peppers, cut into 1-inch strips

  4. 3/4 cup sliced ripe olives

  5. 1/2 cup chopped red onion

  6. 1/4 cup oil-packed sun-dried tomatoes, chopped

  7. 2 tablespoons olive oil

  8. 2 tablespoons white balsamic vinegar

  9. 1/4 teaspoon salt

  10. 1/4 teaspoon pepper

  11. 1/4 cup fresh basil leaves, thinly sliced

Instructions Jump to Ingredients ↑

  1. Tuscan Bean Salad Recipe photo by Taste of Home In a large salad bowl, combine the first 10 ingredients. Refrigerate for 20 minutes or until serving. Stir in basil. Serve with a slotted spoon. Yield: 6 servings.

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