Tuscan Bean Salad

recipe
Prep: 23 minutes; other: 8 hours

Chickpeas, which are popular in southern Italy, and cannellini beans, which are preferred in northern Italy, come together to offer variety in texture and flavor. Chickpeas (garbanzo beans) are firm and lend an earthy, nutty flavor, while cannellini beans (white kidney beans) are mild, slightly sweet, and creamy. Add a quick vinaigrette, fresh herbs, and chopped vegetables for a tasty side salad that complements chicken or lamb.

Yield:

8 servings (serving size: about 3/4 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 142
Fat 5.3 g
Satfat 0.7 g
Protein 7.5 g
Carbohydrate 16.4 g
Fiber 4.1 g
Cholesterol 10 mg
Iron 1.9 mg
Sodium 789 mg
Calcium 68 mg

Ingredients

2 teaspoons grated fresh lemon rind
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 canned anchovy fillets, minced
3 garlic cloves, minced
1 cup halved grape tomatoes
3/4 cup chopped English cucumber (1/4 medium)
1/2 cup chopped celery (1 stalk)
1/2 cup thinly sliced red onion (1/2 small)
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained

Preparation

1. Combine first 9 ingredients in a small bowl; stir well with a whisk.

2. Combine tomatoes and next 7 ingredients in a large bowl. Add dressing; toss gently.

3. Cover and chill at least 8 hours, stirring occasionally.

Jennifer Cofield,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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