Monday, July 15, 2013

80--- Tuscan Bean Salad with Green Olivada

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
Serves 6

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

2 comments:

  1. I made this today and it is easy and delicious. Very filling. I used large red grape tomatoes since my grocery store was out of cherry tomatoes. Thank you!

    ReplyDelete
    Replies
    1. I'm glad you liked it Karen! Thank you for your comment!

      Delete