Best 3 Warm Tuscan Bean Salad Recipes

Tuscany, a region in central Italy, is renowned for its rustic and flavorful cuisine. Tuscan dishes often showcase fresh, local ingredients, and beans are a staple. This collection of warm Tuscan bean salad recipes celebrates the diverse culinary traditions of Tuscany. From hearty salads packed with vegetables and herbs to lighter options featuring grilled or roasted beans, these recipes offer a range of flavors and textures to suit every palate. Whether you're looking for a quick and easy weeknight meal or a side dish to impress your guests, these warm Tuscan bean salads are sure to delight.

**Recipes included in the article:**

* **Tuscan Bean Salad with Roasted Vegetables:** This hearty salad features tender beans, roasted bell peppers, zucchini, and eggplant, all tossed in a tangy vinaigrette.

* **Grilled White Bean Salad with Arugula and Lemon:** Grilled white beans are paired with peppery arugula, bright lemon, and a simple dressing for a light and refreshing salad.

* **Warm Lentil Salad with Pancetta and Spinach:** Lentils, pancetta, and spinach are combined in a warm and comforting salad that's perfect for a chilly day.

* **Tuscan Bean and Tuna Salad:** This classic Italian salad combines beans, tuna, tomatoes, and a tangy dressing for a quick and easy lunch or dinner option.

* **Warm White Bean Salad with Sausage and Sage:** White beans, sausage, and sage come together in a savory and satisfying salad that's perfect for a hearty meal.

Let's cook with our recipes!

WARM TUSCAN BEAN SALAD

Warm Tuscan Bean Salad image

Linda Arnold of Edmonton, Alberta sends this dressed up, white bean side dish that's coated in a tangy homemade vinaigrette. She says, "This is often a quick lunch and it also meets my gluten free diet needs."

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 small onion, thinly sliced
1 small green pepper, chopped
1 garlic clove, minced
3 teaspoons olive oil
1 large tomato, coarsely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and garlic in oil until tender. Stir in tomato and seasonings; cook 3-4 minutes longer. Add beans; cook and stir until heated through.

Nutrition Facts : Calories 136 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 285mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

TUSCAN LEMON CHICKEN WITH WARM BEAN SALAD

Tuscan Lemon Chicken With Warm Bean Salad image

This is my adaptation of an old recipe from Bon Appetit. Because the chicken has to marinate, and because I think it's best with dried rather than canned beans, it requires advance planning. But it's really quite simple and very good. It can be made with other chicken parts, but I like it best with chicken breasts. Note: Preparation time does not include soaking and cooking time for dried beans, but does include three hours for marinating chicken.

Provided by Chef Kate

Categories Chicken

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 whole chicken breasts, skin-on,bone-in,split
9 cloves garlic (or more)
1 1/2 teaspoons coarse salt
1/4 teaspoon fresh ground pepper (or more)
1/3 cup fresh lemon juice
4 tablespoons extra virgin olive oil
3 tablespoons chopped fresh rosemary
2 1/2 tablespoons finely grated lemons, rind of
1/2 teaspoon sugar
1 lb dried cannellini beans or 3 (15 ounce) cans cannellini beans

Steps:

If using dry beans, rinse beans and place in bowl.
Cover with three inches of water; leave to soak overnight or at least eight hours.
Drain beans.
Place in large saucepan, coverered with three inches of water.
Do NOT salt.
Allow to simmer one to two hours till soft (older beans take longer).
Drain.
If using canned beans, empty beans into colander and rinse well with warm water.
Place chicken in baking dish large enough to accomodate all the pieces.
A 12" x 9" pan should be adequate.
Roughly chop five (or more if you love it) cloves of garlic.
Sprinkle chopped garlic with coarse salt.
Mash garlic and salt into a paste.
Rub paste onto chicken pieces; sprinkle with ground pepper.
Whisk together the lemon juice, 2 tablespoons of oil, 2 tablespoons of rosemary, the grated rind and the sugar.
Pour mixture over chicken, cover chicken and chill up to three hours.
If you like, you can turn it in the marinade once or twice--not a critical step.
Preheat oven to 350°F Place drained cannellini in a large skillet.
Add the remaining garlic, chopped fine, the remaining rosemary and olive oil and season with salt and pepper.
Uncover chicken and bake 35-40 minutes, basting occasionally.
Remove from oven.
Preheat broiler.
Broil chicken till golden brown--3-5 minutes.
When the chicken is almost done, gently warm the beans till heated through.
Ladle beans onto serving platter.
Top with chicken and juices from pan.
Note: If you would like more sauce (and your baking dish is safe for the stovetop--if not, scrape any fond into a saute pan), place baking dish over medium high heat, add a splash of white wine and or chicken stock, deglaze and reduce.

WARM TUSCAN BEAN SALAD

Warm Tuscan Bean Salad image

Dinner ready in 30 minutes! Try this hearty bean salad that has a fresh herb flavor - perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive or vegetable oil
2 medium carrots, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
2 cans (15 to 16 ounces each) cannellini beans, drained and 1/2 cup liquid reserved
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
4 cups bite-size pieces spinach leaves
1/4 cup red wine vinaigrette or Italian dressing
2 tablespoons bacon flavor bits

Steps:

Heat oil in 12-inch skillet over medium heat. Cook carrots and onion in oil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in beans, 1/2 cup reserved liquid, the oregano and pepper. Cook 5 minutes, stirring occasionally.
Line large platter with spinach. Top with bean mixture. Pour vinaigrette over salad. Sprinkle with bacon bits.

Nutrition Facts : Calories 385, Carbohydrate 63 g, Cholesterol 5 mg, Fat 1, Fiber 16 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for ripe tomatoes, crisp celery, and tender beans.
Don't overcook the beans: Canned beans are already cooked, so you just need to heat them through. Overcooking will make them mushy.
Add the dressing to taste: The amount of dressing you need will depend on your personal preference. Start with a small amount and add more until you reach the desired flavor.
Serve immediately: This salad is best enjoyed fresh. If you need to make it ahead of time, store the dressing and salad separately and combine them just before serving.

Conclusion:

This Tuscan bean salad is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. It is packed with flavor and nutrients, and it is sure to please everyone at the table. With its simple ingredients and quick preparation time, this salad is a great option for busy weeknights or potlucks. So next time you're looking for a healthy and satisfying meal, give this Tuscan bean salad a try!