Tuscan White Bean Salad

Tuscan White Bean Salad

Are you looking for a light, healthy, and easy-to-make salad recipe that will satisfy your taste buds and provide you with essential nutrients? Look no further than Tuscan White Bean Salad! This versatile dish is perfect for any occasion, whether you’re having a backyard BBQ, a potluck dinner, or a simple weekday lunch.

Before we dive into the recipe, let’s take a moment to appreciate the nutritional benefits of Tuscan White Bean Salad. This dish is packed with plant-based protein, fiber, vitamins, and minerals, making it a healthy and satisfying meal option. Here are some of the key nutrients found in Tuscan White Bean Salad:

  • Protein: White beans are an excellent source of protein, with one cup of cooked beans containing around 15 grams of protein. Protein is essential for building and repairing tissues, and it also helps you feel full and satisfied after meals.
  • Fiber: Both the beans and the vegetables in this salad are rich in fiber, which is important for digestion, blood sugar control, and heart health. Fiber also helps you feel full for longer, which can aid in weight management.
  • Vitamins and minerals: Tuscan White Bean Salad is a great source of several vitamins and minerals, including vitamin C, vitamin K, folate, iron, and potassium. These nutrients are essential for maintaining a healthy immune system, strong bones, and healthy blood pressure levels.
  • Ingredients

    • 2 15oz cans cannellini beans
    • 1 pint cherry tomatoes
    • ½ red onion
    • ½ green pepper
    • ¼ cup chopped fresh basil
    • ¼ cup capers
    • ¼ cup parsley
    • ¼ cup olive oil
    • ½ lemon juice and zest
    • ½ tsp red pepper flakes

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    First, pour out the cannellini beans into a colander to drain and wash them. While they dry, slice the cherry tomatoes into 3 slices each. For small tomatoes just cut those in half. Dice the onion and pepper then combine it with the tomatoes in a bowl.

    Add the beans to the bowl then add the capers and olive oil. Add the zest of a half lemon, then the juice. Mix everything together then add the red pepper flakes, chopped basil and chopped parsley. Mix once more and refrigerate for 1 -2 hours. Serve and enjoy.

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