This started out as a pasta salad recipe.
And then I wanted to add beans.
Beans are always a lovely addition to foods because of their high fiber and vegetable protein content.
And then I cut out the pasta. Because it was hot and I didn't want to cook it.
And before I knew it.........bean salad! Such a perfect light summer dinner with NO heating required.
Tuscan Bean Salad with Green Olivada
2 cans cannelli beans, drained and rinsed
1 1/2 cups cherry tomatoes, quartered
1/2 small red onion, thinly sliced
4 oz pitted green olives, chopped
1 clove garlic, chopped
6 large basil leaves, chopped
1 1/2 Tbsp olive oil
2 Tbsp red wine vinegar
1 tsp lemon juice
1/4 tsp dry mustard
1/4 tsp anchovy paste
Dash crushed red pepper flakes
Dashes of sea salt and fresh ground black pepper
In a small food processor, combine garlic and olives. Chop finely. Add in olive oil, vinegar, lemon juice, dry mustard, anchovy paste, crushed red pepper flakes, salt and pepper. Pulse 5-6 times until mixture is combined.
In a large bowl, toss together beans, tomatoes, onion, and basil. Gently fold in olivada mixture. Serve immediately.
Nutrition Info per 3/4 cup serving: 220 calories, 6 g fat,
10 g protein, 25 g carbohydrates, 8 g fiber