Tuscan Bean Salad
This no-cook Tuscan Bean Salad is a fresh, flavorful dish packed with creamy cannellini beans, crisp bell peppers, and aromatic herbs. Tossed in a zesty lemon-caper dressing, it's a quick and healthy meal or side perfect for any occasion.
Servings 6 Servings
Calories 123kcal
Equipment
- Cutting board
- Sharp knife
- Small bowl
- Whisk or fork
- Measuring cups and spoons
- Large mixing bowl
- Strainer or colander
- Spoon or tongs
Ingredients
- ⅓ cup extra-virgin olive oil
- ½ small red onion finely diced (about ⅓ cup)
- 1 to 2 cloves garlic minced
- 1 tablespoon fresh thyme leaves
- ¼ teaspoon red pepper flakes
- ½ teaspoon fine sea salt
- ¼ cup fresh lemon juice
- 1 tablespoon capers
- 1 tablespoon caper brine from jar
- 2 15 ounce cans cannellini beans rinsed
- 1 bell pepper diced (red, yellow, or orange)
- ½ cup flat-leaf parsley minced
- ⅓ cup fresh dill chopeed
Instructions
- Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic (let it sit in the lemon juice for 5-10 minutes to mellow), capers, caper brine, red pepper flakes, thyme, and salt until well combined.
- Combine ingredients: In a large bowl, add the rinsed cannellini beans, diced red onion, bell pepper, parsley, and dill.
- Mix the salad: Pour the dressing over the ingredients and toss gently to coat everything evenly. Adjust seasoning to taste.
- Serve & enjoy: Serve immediately or let the salad sit for 15-20 minutes to allow the flavors to meld. Refrigerate leftovers in an airtight container for up to 2 to 3 days.
Nutrition
Serving: 1Serving | Calories: 123kcal | Carbohydrates: 4g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 239mg | Potassium: 124mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1327IU | Vitamin C: 41mg | Calcium: 23mg | Iron: 1mg