Tuscan Bean Salad With Sage
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 (1077.28 g) can cannellini beans, drained and rinsed
- 1 large red onion, sliced
- salt and black pepper
- 3-4 fresh sage leaves, minced
- 1 large garlic clove, minced
- 1 stalk celery, diced
- 1 small cucumber, peeled, seeded, diced
- 5 cherry tomatoes, quartered
- 59.14 ml brine-cured black olives, pitted and coarsely chopped
- 59.14 ml extra virgin olive oil
- 44.37 ml lemon juice or 44.37 ml red wine vinegar
directions
- Combine all ingredients in a large bowl. Serve at room temperature.
- DRY BEANS DIRECTIONS: May use 1-1/4 cups dried cannellini beans or 1/2 pound great northern beans, soaked overnight.
- Drain soaked beans.
- Place beans and onion in a medium pot; cover with 2 quarts of water. Simmer 30 minutes.
- Add salt and pepper.
- Cook 30 minutes more or until tender but not mushy.
- Drain. Place in a large bowl and cool.
- When cool, stir in the remaining ingredients.
- Serve at room temperature.
- TIP: For those who don't like celery, use a vegetable peeler to remove the stringy bits on the back of the stalk. This makes the flavor milder and the texture more palatable.
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Reviews
-
Small world - I have the same book (more like a pamphlet). I made this last week and my husband loved it. I thought is should have a little less sage, since sage is so aromatic, but it was very good. I used a mix of canned cannellini beans and chick peas that I had left over from another dish. It keeps well in the refrigerator.
RECIPE SUBMITTED BY
Hi! I'm very blessed with a daughter and 3 sons, all teens who don't hate me lol. I am passionate about my family, and being an Italian family makes us all foodies by nature! I love to cook just about anything that's rustic style, and I eat fairly naturally and vegetarian.