Tuscan Bean Salad Recipe

Ingredients you will need for this recipe:

• Cannellini Beans
• Red Pepper
• Green Onions
• Fresh Italian Parsley
• Fresh Basil
• Garlic
• EVOO
• Lemon
• Red Pepper Flakes
• Salt
• Pine Nuts
• Lettuce Cups, optional
• Crostini Toasts, optional

Tools you will need for this recipe:

• Mixing bowls
• Mixing spoons
• Cutting board
• Chef knife
• Measuring spoons
• Colander
• Food Processor (if preparing a dip)
• Spatula
• Serving bowl

Recipe

• 2  15 oz. cans Cannellini Beans, rinsed and drained (cooked dried beans may also be used)
• 1 roasted red pepper, seeded, skins removed and finely chopped
• 2 whole green onions, chopped
• 1 cup fresh Italian flat-leaf parsley, chopped
• ¼ cup fresh basil, chopped

Dressing

• 1 large clove of garlic, finely minced
• 1/3 cup extra-virgin olive oil
• Juice of 1 whole lemon
• Zest of 1 whole lemon
• ½ teaspoon salt
• ½ teaspoon red pepper flakes
• ¼ cup toasted pine nuts for topping
• (Lettuce cups for serving, if desired)

Directions

To a large mixing bowl, add the beans, chopped roasted red pepper, chopped onion and chopped herbs and set aside.

In a smaller bow, combine dressing ingredients, mix well and mix into the bean salad ingredients.  Let marinate for at least two hours before serving.  Top with toasted pine nuts before serving and serve in lettuce cups for presentation.  Best served at room temperature with crostini toasts.

Tuscan Bean Dip (pictured here)

Simply follow the recipe for the bean salad and then process the bean salad ingredients, adding in the dressing ingredients in a food processor and process until smooth, reserving 1 Tablespoon of chopped parsley and the toasted pine nuts for topping the dip. Chill until ready to serve. Serve with grilled vegetables and crostini toasts.