Go Back
–+ servings
tuscan white bean salad

Tuscan White Bean Salad

Print Recipe Pin Recipe

Servings

4 Servings

Ingredients

  • 1/4 cup extra virgin olive oil
  • 6 cloves garlic sliced thin
  • 1/4 cup sun dried tomatoes rough chop
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoon dry oregano
  • zest of 1 lemon
  • 3 lemons juiced, (about 1/3 cup)
  • 1/4 cup balsamic vinegar
  • 2 14- ounce cans white beans drained and rinsed
  • 1/2 cup Kalamata olives pitted and halved
  • 1/4 cup roasted red peppers diced small
  • 1/2 red onion (about 1 cup), sliced into quarter moons
  • 1 cup red and yellow cherry or pear tomatoes halved
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon ground fennel
  • 3 teaspoon fresh rosemary rough chopped
  • 1 cup extra virgin olive oil
  • 1/3 cup Parmesan or crumbled Goat’s Cheese optional

Instructions

  • In a medium sized skillet, place the olive oil, garlic and red pepper flakes in a cold pan. Turn the heat to low, and allow the garlic to slowly brown.
  • When the garlic is lightly golden brown, remove from heat and add in the oregano, lemon zest, lemon juice and balsamic vinegar. Reserve.
  • In a large bowl combine the beans with the olives, roasted peppers, onions and tomatoes. Add in the sautéed sun dried tomatoes. Season with the salt, pepper, fennel and rosemary.
  • Pour the olive oil over the Bean Salad, and gently mix with a rubber spatula. Cover and refrigerate. Allow flavors to combine for at least 2 hours before serving. Remove from refrigerator 30 minutes before service.
  • Notes: *The Tuscan White Bean Salad can be prepared up to two days ahead. *For dairy, stir in the Parmesan or Goat’s Cheese 30 minutes before service.