Loaded with Tuscan flavors and a creamy, tangy, herby dressing, this Tuscan White Bean Salad will transport you to the Italian countryside!
Ingredients
4-515 ozcans white Northern beans, rinsed
1cuphalved cherry tomatoes
½cupartichoke hearts, chopped (drained)
1small red onion, sliced very thin
2bell peppers, diced (use red, yellow, orange)
½cupblack olives, thinly sliced
½cupsun dried tomatoes, drained and chopped (optional)
½cupminced flat-leaf parsley, finely chopped
½cupfresh oregano, finely chopped
½cupfresh basil, finely chopped
½teaspoonred pepper flakes, optional
Lightly add sprinkle of salt and pepper
Dressing:
1cupextra virgin olive oil
⅓red wine vinegar
½cupParmesan Cheese, finely grated
2Tbspmayonnaise
4Tbsphoney
1teaspoongarlic powder
1 ½tspItalian seasoning
1small lemon, juiced
1tspkosher salt, or more to taste
½tspblack pepper, or to taste
Instructions
Prepare the dressing ingredients in a pint size jar and shake well; set aside.
In a large salad bowl, add the drained white beans.
Next layer the cherry tomatoes, artichoke hearts, red onion, peppers, sun dried tomatoes (optional), black olives, and all the fresh herbs.
Shake the dressing in the jar again and pour over the salad; gently toss and serve!
Notes
NOTES: Consider adding 1 pound of salami cut into strips, 1 pound of provolone cheese cut into strips, 5.75 ounces of Spanish Manzanilla olives or 16 ounces of mini mozzarella cheese balls to make this a more meaty, protein-packed Tuscan cannellini bean salad.