Tuscan White-Bean Salad

Total Time
8mins
Prep 8 mins
Cook 0 mins

An easy and delicious-sounding recipe I'd like to try from The Seattle Times and submitted for Zaar World Tour II.

Ingredients Nutrition

Directions

  1. Combine beans, artichokes, tuna, sun-dried tomatoes, olives, and parsley.
  2. Shake together pesto, balsamic vinegar, and olive oil; pour over salad and toss well; season to taste with pepper.
  3. NOTE: You may substitute great northern beans or navy beans for the cannellinis if desired.

Reviews

(3)
Most Helpful

This Salad is soo good. But the key to it is QUALITY ingredents. I served this at a dinner partry to rave reviews. I used whole seared tuna steaks - crumbled, good balsamic vinegar, fresh basil pesto, and fresh steamed/broiled artichoke hearts. I also added some lime for a-little zip. GREAT stuff. Wonderful recipe.

Cookart4u October 22, 2006

Simple to make but I didn't care for the taste, personal preference I guess.

Bohemiangurl July 23, 2006

An easy to make salad that uses ingredients I usually have in the pantry. The only substitutions I made was to use green pepper instead of the artichokes and cilantro instead of parsley because I don't really like either of them. I also only realised that I should have added sundried tomatoes, but they are only listed in the instructions and not in the ingredient list, so when I came to make it I realised I didn't have any and just served some fresh tomatoes with it instead. I felt that the balsamic vinegar was a little overpowering and the salad also needed some freshly ground black pepper for my taste, but it's a great basis for experimenting, which I will definitely do! I could imagine adding some pasta and increasing the dressing would also work really well. Thanks for sharing!

-Sylvie- July 04, 2006

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