Best 4 Tuscan White Bean Salad With Spinach Olives And Sun Dried Tomatoes Recipes
Embark on a culinary journey to the heart of Tuscany with this delectable Tuscan White Bean Salad. A symphony of flavors and textures, this salad showcases the rustic charm of Italian cuisine. Plump white beans, also known as cannellini beans, form the base of this dish, providing a creamy and nutty flavor. Spinach leaves add a vibrant green hue and a touch of freshness, while sun-dried tomatoes offer a burst of tangy sweetness. Kalamata olives bring a briny and savory note, adding depth and complexity to each bite. The salad is tied together with a zesty dressing made with olive oil, lemon juice, garlic, and fresh herbs, creating a harmonious balance of flavors. Whether served as a light lunch, a vibrant side dish, or a flavorful addition to a picnic spread, this Tuscan White Bean Salad is sure to captivate your taste buds.
**Other recipes mentioned in the article:**
* **Tuscan Kale Salad:** Discover the robust flavors of Tuscany in this hearty kale salad. Featuring tender kale, roasted butternut squash, toasted walnuts, and a tangy dressing made with balsamic vinegar and honey, this salad is a delightful blend of textures and flavors.
* **Tuscan Sausage and Bean Soup:** Warm up with a comforting bowl of Tuscan Sausage and Bean Soup. This rustic soup is brimming with savory Italian sausage, tender beans, and a rich tomato broth. Simmered to perfection, it's the perfect meal for a chilly evening.
* **Tuscan Chicken with Sun-Dried Tomatoes and Olives:** Indulge in the flavors of Tuscany with this flavorful chicken dish. Tender chicken breasts are pan-seared and then simmered in a savory sauce made with sun-dried tomatoes, olives, capers, and a touch of white wine. Serve over pasta or rice for a complete meal.
* **Tuscan Shrimp Scampi:** Take a seafood journey to Tuscany with this delectable Tuscan Shrimp Scampi. Fresh shrimp are sautéed in a luscious sauce made with garlic, white wine, butter, and a hint of chili flakes. Served over linguine or angel hair pasta, this dish is a seafood lover's dream.
TUSCAN WHITE BEAN SALAD WITH SPINACH, OLIVES, & SUN-DRIED TOMATOES RECIPE - (4.4/5)
Provided by jjadin
Number Of Ingredients 16
Steps:
- To quick-soak the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Remove from the heat, drain, and rinse. To cook the beans: Place the beans in a large pot and add enough water to cover by 3 to 4 inches. Bring to a boil, lower heat, and simmer, uncovered, 45 minutes to 1 hour, or until beans are tender but still firm. Drain and rinse the beans thoroughly. Set aside to cool. Heat the olive oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes. Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl with the vinaigrette until just combined. Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to use or up to 1 day. If refrigerating, add the spinach just before serving. Vinaigrette: Combine the vinegar, garlic, mustard, and oregano in a small bowl. Add the olive oil in a slow, steady stream while whisking constantly until all the oil is incorporated. Season with salt and pepper and refrigerate in an airtight container until ready to use or up to 1 week.
TUSCAN WHITE BEANS RECIPE BY TASTY
Here's what you need: olive oil, large yellow onion, mushroom, sun-dried tomato, garlic, white bean, fire-roasted tomato, artichoke heart, balsamic vinegar, honey, dried oregano, dried thyme, salt, pepper, fresh basil
Provided by Crystal Hatch
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, add the olive oil, onion, and mushrooms. Cook 5 minutes, or until the onion begins to turn translucent.
- Add the sun-dried tomatoes and garlic. Stir and cook for another 3 minutes, or until fragrant.
- Add the white beans, fire-roasted tomatoes, artichoke hearts, balsamic vinegar, honey, oregano, thyme, salt, and pepper. Stir to combine. Cover and reduce the heat to low. Let cook for 10 minutes, stirring occasionally.
- Garnish with fresh basil and serve.
- Enjoy!
Nutrition Facts : Calories 474 calories, Carbohydrate 68 grams, Fat 44 grams, Fiber 17 grams, Protein 18 grams, Sugar 22 grams
TUSCAN WHITE BEAN SALAD WITH SPINACH, OLIVES, AND SUN-DRIED TOMATOES
Steps:
- 1. To quick-soak the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Remove from the heat, drain, and rinse.
- 2. To cook the beans: Place the beans in a large pot and add enough water to cover by 3 to 4 inches. Bring to a boil, lower heat, and simmer, uncovered, 45 minutes to 1 hour, or until beans are tender but still firm. Drain and rinse the beans thoroughly. Set aside to cool.
- 3. Heat the olive oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes.
- 4. Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl with the vinaigrette until just combined. Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to use or up to 1 day. If refrigerating, add the spinach just before serving.
ITALIAN VINAIGRETTE
This vinaigrette is great on any type of mixed green, pasta, or marinated vegetable salads. This recipe is an accompaniment for Tuscan White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes.
Provided by Sara Foster
Categories Condiment/Spread Garlic Mustard No-Cook Quick & Easy Salad Dressing Vinegar Summer Chill Oregano
Yield Makes about 1 cup vinaigrette
Number Of Ingredients 7
Steps:
- Combine the vinegar, garlic, mustard, and oregano in a small bowl. Add the olive oil in a slow, steady stream while whisking constantly until all the oil is incorporated. Season with salt and pepper and refrigerate in an airtight container until ready to use or up to 1 week.
Tips:
- Use dried beans for the best flavor and texture. If using canned beans, rinse them well and drain them thoroughly.
- Soak the beans overnight in cold water before cooking. This will help them cook more evenly and reduce the cooking time.
- Use a variety of beans for a more complex flavor and texture. Cannellini beans, great northern beans, and navy beans are all good choices.
- Add vegetables to the salad for extra nutrition and flavor. Spinach, tomatoes, cucumbers, and onions are all good choices.
- Use a flavorful dressing to tie all the ingredients together. A simple vinaigrette made with olive oil, vinegar, and seasonings is a good option.
- Serve the salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.
Conclusion:
Tuscan white bean salad is a delicious and healthy dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste. Serve it as a main course or side dish, or pack it for lunch. With its combination of protein, fiber, and healthy fats, this salad will keep you feeling full and satisfied all day long. Whether you are new to cooking or a seasoned pro, this Tuscan white bean salad recipe is sure to be a hit. So gather your ingredients and give it a try today!
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