Tuscan White Bean Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
5 cans (15 oz each) white Northern beans, rinsed and drained
02 -
1 cup cherry tomatoes, halved
03 -
½ cup artichoke hearts, drained and chopped
04 -
1 small red onion, very thinly sliced
05 -
2 bell peppers (red, yellow, or orange), diced
06 -
½ cup black olives, thinly sliced
07 -
½ cup sun-dried tomatoes, drained and chopped (optional)
→ Fresh Herbs
08 -
½ cup flat-leaf parsley, finely chopped
09 -
½ cup fresh oregano, finely chopped
10 -
½ cup fresh basil, finely chopped
11 -
½ teaspoon red pepper flakes (optional)
12 -
Salt and black pepper to taste
→ Dressing
13 -
1 cup extra virgin olive oil
14 -
⅓ cup red wine vinegar
15 -
½ cup Parmesan cheese, finely grated
16 -
2 tablespoons mayonnaise
17 -
4 tablespoons honey
18 -
1 teaspoon garlic powder
19 -
1½ teaspoons Italian seasoning
20 -
Juice of 1 small lemon
21 -
1 teaspoon kosher salt, or to taste
22 -
½ teaspoon black pepper, or to taste
# Instructions:
01 -
Rinse and drain the white beans. Halve the cherry tomatoes, chop the artichoke hearts, thinly slice the red onion, dice the bell peppers, and slice the olives. If using, chop the sun-dried tomatoes.
02 -
Finely chop the parsley, oregano, and basil.
03 -
In a bowl, whisk together the olive oil, red wine vinegar, grated Parmesan, mayonnaise, honey, garlic powder, Italian seasoning, lemon juice, salt, and pepper until well combined and emulsified.
04 -
In a large bowl, combine the beans, vegetables, and herbs. Add red pepper flakes if desired.
05 -
Pour the dressing over the salad and gently toss to combine. Adjust seasoning with salt and pepper to taste.
06 -
For best flavor, let the salad rest for at least 30 minutes before serving to allow the flavors to meld.
# Notes:
01 -
This salad keeps well in the refrigerator for up to 3 days.
02 -
For a lighter version, reduce the olive oil to ½ cup.