Tuscan Bean Salad

Serves: 4 to 6

1 15 oz. can of Cannellini Beans, drained and rinsed (Great Northern Beans or Navy Beans may also be used)
¼ cup sun-dried tomatoes, cut lengthwise into strips (use either oil-packed or good quality dried variety)
1 stalk of celery, sliced
¼ red onion, diced
1 oz. extra virgin olive oil
½ oz. balsamic vinegar
Salt and pepper to taste

*1 ear of corn, grilled and cut from the cob (seasonal summer option)

Combine all ingredients in a medium-sized bowl and mix well, being careful not to break the beans. Refrigerate for at least one to two hours. For best results, allow the salad to come to room temperature before serving.

To Store: Cover leftovers with plastic or store in airtight container in refrigerator for up to 2 to 3 days.

Tony’s Tip: This salad can be prepared up to 24 hours in advance, just wait to add the olive oil, vinegar, salt and pepper until about one to two hours before serving to preserve the crispness of the vegetables.


2 Responses

  1. PamelaM

    Very nice salad. I make mine exactly the same except I use sauteed kale instead of celery and fresh grape tomatoes instead of oil-packed sundried and I add preserved lemon.

    Honestly, I think I am going to like your version better. Often I choose not to have my version because to my taste, the kale really adds heft to the salad. In winter I still have problems balancing foods that keep me warm yet do not feel weighty on my stomach. My appetite is smaller in winter, or perhaps I dehydrate easily. While I prefer the cooler weather to the heat of the south, my stomach is definitely tuned to warmer climates.

    In winter, I usually find root vegetable soups with sausage meatballs and a small grating of cheese to really hit the spot, or my Moroccan inspired ground turkey tagine. I really love the way Tony cooks and I am so inspired. I have never thought of celery as opposed to kale. Thank You {:-)

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