Tuscan Bean and Onion Salad
Bursting with Mediterranean flavors, this Tuscan Bean and Onion Salad is a vibrant, healthy dish that's as easy to prepare as it is delicious. Featuring tender cannellini beans, sweet cherry tomatoes, and crisp red onion softened in cold water, this salad is elevated with the freshness of parsley and basil. A zesty dressing made with extra-virgin olive oil, red wine vinegar, Dijon mustard, and a hint of garlic ties everything together, infusing each bite with bold yet balanced flavor. Ready in just 15 minutes with no cooking required, this gluten-free and vegetarian recipe is perfect for light lunches, side dishes, or picnic spreads. Serve it slightly chilled or at room temperature and savor the taste of Tuscany in every bite.
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Recipe Information
Ingredients
- 400 grams Cannellini beans (cooked or canned, drained and rinsed)
- 1 medium Red onion
- 1 large Garlic clove
- 200 grams Cherry tomatoes
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh basil leaves
- 3 tablespoons Extra-virgin olive oil
- 1 tablespoon Red wine vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
Instructions
Slice the red onion thinly and place the slices in a bowl of cold water. Let them soak for about 10 minutes to reduce their sharpness, then drain and pat dry.
Peel and finely mince the garlic clove.
Halve the cherry tomatoes and set them aside.
Chop the fresh parsley and basil leaves finely.
In a large mixing bowl, combine the drained cannellini beans, drained red onion slices, cherry tomatoes, parsley, and basil.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
Pour the dressing over the bean mixture and toss gently to ensure everything is evenly coated.
Let the salad rest for 10-15 minutes to allow the flavors to meld together.
Taste and adjust seasoning if necessary. Serve at room temperature or slightly chilled.
Nutrition Facts
Calories |
831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2318 mg | 101% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 13.2 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1973 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
