Best 9 Tuscan Kale Cannellini Bean Salad Recipes

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**Tuscan Kale and Cannellini Bean Salad: A Flavorful and Healthy Dish**

Immerse yourself in the rustic charm of Tuscany with our delectable Tuscan Kale and Cannellini Bean Salad. This vibrant salad bursts with a symphony of flavors and textures, featuring hearty kale, tender cannellini beans, sweet sun-dried tomatoes, tangy red onion, and a delightful dressing of olive oil, lemon juice, and herbs. Indulge in this nutritious and flavorful dish as a perfect side or a light main course, knowing that you're nourishing your body with wholesome ingredients. Discover the simplicity and goodness of Tuscan cuisine with this easy-to-follow recipe.

**Additional Recipes to Explore:**

1. **Creamy Tuscan Chicken Pasta:** Dive into the creamy embrace of this Tuscan-inspired pasta dish, where succulent chicken, sun-dried tomatoes, and spinach dance harmoniously in a velvety Parmesan cream sauce.

2. **Tuscan Sausage and Kale Soup:** Embrace the warmth and comfort of this hearty soup, brimming with savory Italian sausage, tender kale, and a symphony of vegetables simmered in a flavorful broth.

3. **Tuscan Roasted Potatoes:** Elevate your potato game with this delightful side dish. Crisp and golden on the outside, fluffy and tender on the inside, these roasted potatoes are infused with aromatic herbs and a hint of Parmesan cheese.

4. **Tuscan White Bean and Vegetable Soup:** Immerse yourself in the rustic simplicity of this Tuscan soup. White beans, a medley of vegetables, and fresh herbs harmonize in a light yet satisfying broth, perfect for a comforting and wholesome meal.

5. **Tuscan Grilled Cheese Sandwich:** Experience a classic comfort food with a Tuscan twist. Layers of melted mozzarella and provolone cheeses mingle with sun-dried tomatoes, arugula, and a drizzle of olive oil, all sandwiched between toasted slices of bread.

Let's cook with our recipes!

COLORFUL TUSCAN BEAN SALAD



Colorful Tuscan Bean Salad image

Enjoy this colorful and refreshing Tuscan Bean Salad suggested by Cori Rothe from Livermore, California. It's a "can't-miss" side dish that's jam-packed with juicy veggies, wonderful flavor and easy convenience.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

2 cans (15 ounces each) cannellini beans, rinsed and drained
1 jar (6-1/2 ounces) marinated artichoke hearts, undrained
1 cup roasted sweet red peppers, cut into 1-inch strips
3/4 cup sliced ripe olives
1/2 cup chopped red onion
1/4 cup oil-packed sun-dried tomatoes, chopped
2 tablespoons olive oil
2 tablespoons white balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh basil leaves, thinly sliced

Steps:

  • 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.

Nutrition Facts : Calories 194 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 601mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein.

TUSCAN SALAD



Tuscan Salad image

Provided by Giada De Laurentiis

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1 head Romaine lettuce, torn
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 cup pitted black olives
1/2 red onion, cut into slivers
1 lemon, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 ounce shaved Parmesan (about 1/2 cup)

Steps:

  • Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
  • In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

WHITE BEANS AND CAVOLO NERO



White Beans and Cavolo Nero image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 8

2 cups dried white beans, such as cannellini
1 sprig fresh sage
4 cloves garlic, peeled and smashed
2 tablespoons plus 1/2 cup extra-virgin olive oil
1 small bunch Tuscan kale (cavolo nero), chopped
1 3/4 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1/2 cup freshly grated Parmesan

Steps:

  • In a medium Dutch oven, combine the white beans, sage, garlic, 2 tablespoons olive oil and 6 cups water (bottled preferred). Bring to a boil over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer. Cook, partially covered, for 1 hour 20 minutes, stirring occasionally; the beans should be just tender all the way through.
  • Add the kale, salt and red pepper flakes to the beans and stir to combine. Cover the pan and simmer until the kale is wilted and tender, an additional 15 minutes. Stir in the remaining 1/2 cup olive oil and the cheese to finish.

CRISPY TUSCAN KALE



Crispy Tuscan Kale image

Provided by Anne Burrell

Time 40m

Yield 4 servings

Number Of Ingredients 4

1 large bunch Tuscan kale
Extra-virgin olive oil
Kosher salt
Pinch crushed red pepper

Steps:

  • Preheat the oven to 250 degrees F.
  • Remove the tough lower stems of the kale. Toss the kale generously with olive oil, salt and crushed red pepper.
  • Lay the dressed leaves in a single layer on a sheet tray (use more than one if you need to!) and place in the oven. Roast the kale or until the leaves are crispy, 30 to 35 minutes.
  • Serve as a snack or side dish.

TUSCAN KALE SALAD WITH ANCHOVY DRESSING



Tuscan Kale Salad with Anchovy Dressing image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

2 bunches Tuscan kale, stems removed and leaves sliced into 1/4-inch strips
1/2 cup golden raisins
1/4 cup white wine vinegar
1 cup toasted hazelnuts
Shaved pecorino, for garnish
1/4 cup white wine vinegar
3 tablespoons grated pecorino
2 tablespoons diced shallots
1 teaspoon honey
4 anchovy fillets
1/4 cup plus 1 tablespoon extra-virgin olive oil

Steps:

  • For the Tuscan kale salad: Bring a medium pot of water to a boil over medium-high heat. Turn off the heat. Carefully submerge the kale in the hot water for 1 minute. Drain in a colander and immediately rinse with cold water to halt the cooking process. (The kale should be just slightly wilted and tenderized.) Remove the kale to a towel-lined baking sheet to drain excess water.
  • In a small bowl, combine the raisins, white wine vinegar and 1/4 cup hot water. Rehydrate the raisins for at least 15 minutes, then drain when ready to serve.
  • For the anchovy dressing: Into a blender add the white wine vinegar, pecorino, shallots honey and anchovies. Blend on high until smooth. With the motor running, slowly pour in the olive oil. Pour the dressing over the salad at least 15 minutes before serving to help further tenderize the kale.
  • When ready to serve, add the toasted hazelnuts and plumped golden raisins and garnish with the shaved pecorino.

Nutrition Facts : Calories 457, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 8 milligrams, Sodium 321 milligrams, Carbohydrate 40 grams, Fiber 11 grams, Protein 16 grams, Sugar 18 grams

CANNELLINI BEAN, CHERRY TOMATO & RED ONION SALAD



Cannellini bean, cherry tomato & red onion salad image

A superhealthy salad that counts as 3 of your 5-a-day and is low fat - great for al fresco eating

Provided by Good Food team

Categories     Buffet, Lunch, Side dish, Supper

Time 5m

Number Of Ingredients 5

3 x 400g cans cannellini beans
140g cherry tomatoes , halved
1 red onion , thinly sliced
1 tbsp red wine vinegar
small bunch basil , torn

Steps:

  • Rinse and drain the beans and mix with the tomatoes, onion and vinegar. Season, then add basil just before serving.

Nutrition Facts : Calories 218 calories, Fat 2 grams fat, Carbohydrate 37 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.99 milligram of sodium

TUSCAN KALE WITH CARAMELIZED ONIONS AND RED-WINE VINEGAR



Tuscan Kale with Caramelized Onions and Red-Wine Vinegar image

Tuscan kale, also known as cavolo nero, dinosaur kale, and lacinato kale, is sweeter and more tender than regular kale, which can be used instead but may require more cooking time.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 large red onion, halved and thinly sliced into half-moons
1 large garlic clove, thinly sliced
3/4 teaspoon coarse salt, divided
2 tablespoons red-wine vinegar
1 pound Tuscan kale, middle stems removed, leaves cut into 1 1/2-inch pieces

Steps:

  • Combine oil, onion, garlic, and 1/4 teaspoon salt in a large saute pan; cook over medium heat, stirring occasionally, until onion is lightly browned, about 5 minutes. Reduce heat to medium-low; cook until onion is soft, about 10 minutes.
  • Add vinegar to pan, and raise heat to medium-high. Add kale, 1/4 cup water, and remaining 1/2 teaspoon salt; cook, stirring, until kale begins to soften, about 3 minutes. As the pan becomes dry, add another 1/4 cup water, and cook until the kale is tender, about 3 minutes more. Serve immediately.

Nutrition Facts : Calories 105 g, Fat 4 g, Fiber 3 g, Protein 4 g, Sodium 410 g

TUSCAN KALE SALAD



Tuscan Kale Salad image

Kale salad may someday go the way of other clichéd salads of yore - the bean salad, the chef's salad, the beet salad with goat cheese. But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be. Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons. Toss those ribbons with a thick bright dressing of garlic paste, pecorino, lemon juice, olive oil and a pinch of red pepper flakes. Top with freshly toasted bread crumbs and a flurry of pecorino. The leaves are sturdy enough to stand up to the bold flavors and varying textures, but tender when you take a bite.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 9

1 bunch Tuscan kale (also known as black or lacinato kale)
1 thin slice country bread (part whole-wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse)
1/2 garlic clove, finely chopped
1/4 cup finely grated pecorino cheese, more for garnish
3 tablespoons extra virgin olive oil, more for garnish
Freshly squeezed juice of 1 lemon
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes
Freshly ground black pepper, to taste

Steps:

  • Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
  • If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
  • Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
  • Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 156 milligrams, Sugar 2 grams, TransFat 0 grams

CANNELLINI BEAN SALAD



Cannellini Bean Salad image

Here's a perfect side dish for a backyard picnic or barbecue. Celery and red pepper accent this bean salad that's dressed with a mild oil and vinegar dressing. Dorothy Majewski of Vienna, Virginia shares the recipe.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 7 servings.

Number Of Ingredients 10

2 cans (15 ounces each) cannellini beans, rinsed and drained
3 celery ribs with leaves, sliced
3/4 cup chopped red onion
1/2 cup chopped sweet red pepper
1/2 cup minced fresh parsley
1/4 cup chopped green onions
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

Tips:

  • For the best flavor, use fresh kale. If you only have access to curly kale, remove the tough stems before chopping the leaves.
  • Cannellini beans are a type of white bean that is commonly used in Italian cuisine. They can be found in most grocery stores, either canned or dried. If using dried beans, be sure to soak them overnight before cooking.
  • Lemon zest adds a bright, citrusy flavor to the salad. Be sure to use a microplane or zester to get the finest zest.
  • Parmesan cheese adds a salty, nutty flavor to the salad. Use freshly grated Parmesan for the best flavor.
  • Red onion adds a sharp, pungent flavor to the salad. If you don't like red onion, you can substitute a shallot or green onion.
  • Fresh herbs, such as parsley, basil, or oregano, add a pop of flavor to the salad. Use whatever herbs you have on hand.
  • A good quality olive oil is essential for this salad. Extra virgin olive oil has the best flavor.
  • If you don't have time to make the salad dressing, you can use a store-bought vinaigrette.
  • This salad can be served immediately or chilled for later. It will keep in the refrigerator for up to 3 days.

Conclusion:

Tuscan kale and cannellini bean salad is a healthy and delicious side dish or lunch option. It is packed with nutrients, including vitamins A, C, and K, and fiber. The salad is also a good source of protein and iron. This salad is easy to make and can be tailored to your own taste preferences. For example, you can add more or less lemon zest, Parmesan cheese, or red onion. You can also add other vegetables, such as chopped tomatoes or cucumbers. No matter how you make it, Tuscan kale and cannellini bean salad is a delicious and nutritious dish that is sure to please everyone at the table.

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