Whisk yourself away to Tuscany with this delightful Tuscan White Bean Salad recipe. Just serve with buttered crusty bread for a meal that’s as easy as it is delicious.
I came up with this Tuscan White Bean Salad recipe because I wanted something versatile in the fridge that I could eat for breakfast, lunch, and dinner. The real reason I wanted to make this Tuscan Bean Salad recipe is because…wait for it… I’m going to Tuscany in a few weeks!
I seriously can’t wait! A few of my most popular recipes have been Tuscan-inspired (like this Tuscan Chicken Skillet and this Tuscan Bean Soup), so I’m really looking forward to enjoying some incredible food in the heart of Tuscany.
Table of Contents
Reasons to Love This Tuscan Salad
- The salad’s versatility allows it to pair well with various dishes, enhancing any meal.
- It’s a healthy option, packed with protein and fiber, perfect for mindful eaters.
- Tuscan White Bean Salad is easy and quick to prepare, ideal for busy lifestyles.
Recipe Ingredients
- Sun-Dried Tomato: Its tangy, sweet flavor and chewy texture add a concentrated burst of umami and Mediterranean flair.
- White Beans: They provide a creamy texture and mild, nutty flavor.
- Fresh Tomato: Provides juicy, sweet-acidic notes and adds freshness and vibrant color to the salad.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: Consider adding a sprinkle of freshly grated Parmesan cheese or Pecorino cheese for a savory depth. Arugula or baby spinach leaves introduce a peppery note and vibrant color. Thin slices of red onion offer a sharp contrast, enriching the flavor. For a final touch, toasted pine nuts or a drizzle of balsamic glaze provide a delightful crunch or a sweet and tangy note.
- Herbs Variation: Adding fresh herbs like fresh basil, oregano, or thyme to the Tuscan White Bean Salad enhances its Mediterranean flair. Basil adds sweetness, oregano brings intensity, and thyme offers an earthy note.
How to Make Tuscan White Bean Salad
Step #1: Heat the oil from the jarred tomatoes in a skillet set over medium heat. Once the oil is shimmering, add the onion, mushrooms, and chopped sun-dried tomato. Sauté for 4-6 minutes, until the onion is mostly translucent and the mushrooms are browned. Set aside to cool.
Step #2: In the bottom of a large bowl, whisk together the olive oil and lemon juice. Place the beans, scallion, fresh tomato, and parsley in the bowl and toss well to coat.
Step #3: Fold the cooled onion mixture into the beans. Taste and add salt and pepper as desired. Serve at room temperature.
Expert Tip
Before assembling the salad, marinate the drained and rinsed white beans in half of the olive oil-lemon juice dressing for an hour. This allows the beans to absorb the flavors more deeply.
Frequently Asked Questions
Yes, you can substitute red wine vinegar for lemon juice in the Tuscan White Bean Salad. Red wine vinegar adds a robust and tangy flavor.
I typically use cannellini beans for this recipe, making it a Tuscan Cannellini Bean Salad. However, navy beans are a suitable alternative if that’s what you have available.
Storage Info
Store the Tuscan White Bean Salad in an airtight container in the refrigerator for up to 3-4 days. It’s best enjoyed at room temperature or slightly chilled, so simply remove it from the fridge and let it sit for a bit before serving.
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Tuscan White Bean Salad Recipe
Ingredients
- 2 teaspoons oil from jar of oil-packed sun-dried tomatoes*
- 1/4 cup chopped yellow onion
- 3/4 cup diced brown mushrooms
- 1 oil-packed sun-dried tomato - chopped
- 1 tablespoon high-quality extra virgin olive oil
- 1 teaspoon fresh lemon juice
- 1 14-ounces can white beans, drained, rinsed, and patted dry
- 2 tablespoons finely sliced scallion - green parts only
- 1/2 cup chopped fresh tomato
- 1 tablespoon minced fresh flat-leaf parsley
- Salt and pepper
Instructions
- Heat the oil from the jarred tomatoes in a skillet set over medium heat. Once the oil is shimmering, add the onion, mushrooms, and chopped sun-dried tomato. Sauté for 4-6 minutes, until the onion is mostly translucent and the mushrooms are browned. Set aside to cool.
- In the bottom of a large bowl, whisk together the olive oil and lemon juice. Place the beans, scallion, fresh tomato, and parsley in the bowl and toss well to coat.
- Fold the cooled onion mixture into the beans. Taste and add salt and pepper as desired. Serve at room temperature.
NOTES
Nutrition
How much sundried tomato goes into this recipe? I have the julienned jar and not sure how much to use! Thanks…making this tonight for a group!
Hi Joni,
It is just one tomato from the jar, so just use as much julienned pieces that would make up one tomato.
– Linda
um the recipe calls for flat leaf parsley. in the pic it is curly nasty parsley…
You have a good eye! Curly parsley is all they had at the shop that day, so I had to make due.
Love this salad. Thank you.
Still sounds like you eat pretty damn well 😉 I’ll take some of that white bean salad! Hope you enjoy Tuscany!