Balsamic-Marinated Tuscan Bean Salad

Imagine yourself in Florence, surrounded by people wandering the shops and the Duomo, sitting by the side of the river and enjoying a bite of fresh local flavors. This salad is made from produce local in Florence, inviting the soft warm flavors of Tuscany into your kitchen.

Prep Time10

Total Time40

Course: Main Dish

Cuisine: Italian

Servings: servings

Author: Heather Nicholds

Ingredients

Dressing Ingredients

2 Tbsp balsamic vinegar
1 Tbsp olive oil
1 Tbsp green onion, chopped (or 1 tsp onion powder)
1 clove fresh garlic, or 1/2 tsp garlic powder
pinch sea salt

Salad Ingredients

1 14oz can cannellini beans, or other white beans
6 mushrooms, sliced
1/2 cucumber, chopped
2 carrots, scrubbed or peeled and chopped
2 Tbsp fresh basil, chopped
1 cup spinach, chopped

Instructions

Rinse and drain the beans. If you are using dried beans, they need to be fully cooked before you begin, then rinsed and drained.
Make the dressing by whisking all the dressing ingredients together.
Toss the beans and vegetables in the dressing. For the best flavor, put the salad in a sealed container, shake it vigorously, and then leave to marinate at least 30 minutes. You could do that while walking to a park for a picnic.

Notes

The cannellini bean is local to the Tuscany region of Italy, and is the white version of kidney beans. Feel free to swap for another white bean, like navy or flageolet, if you can’t find cannellini.

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Balsamic-Marinated Tuscan Bean Salad