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Well damn it’s been hot lately! When the thermometer hits 28 it’s time to try something cood like this Tuscan bean salad. This is a great side but could also be a main if you double the recipe. Chock full of fresh veggies, herbs and protein rich white beans, Tuscan bean salad will surely be a hit at home or at a potluck. The fresh herbs really make a difference in the freshness of the taste and the lemon adds a great tang to the whole salad.

Tuscan Bean Salad
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Tuscan Bean Salad

Course: SaladsCuisine: VeganDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking timeminutes
Total time

20

minutes

Ingredients

  • 2 cups (cooked) of your favourite white bean (canned is fine)

  • 1 small red onion, diced

  • 1 red bell pepper, diced

  • 1 medium tomato, diced

  • 1/3 cup of olive oil

  • 1/4 cup of fresh squeezed lemon juice

  • 1/2 cup of Italian parsley, chopped

  • 1/3 cup of fresh dill, chopped

  • 1 tsp of thyme

  • 2 large cloves of garlic, crushed

  • 1/4 tsp of red pepper flakes

  • 1/2 tsp of salt

  • Black pepper to taste

  • 1 Tbsp of dill pickle juice

Directions

  • Add all the beans, onion, red pepper, tomato, parsley and dill to a large serving bowl.
  • In a small bowl whisk together the oil, lemon juice, thyme, garlic, pickle juice, red pepper flakes, salt and pepper.
  • Pour the dressing over the beans and veggies.
  • Toss well and serve.

Notes

  • Salads like this always taste better if they have time to sit in the refrigerator for a couple of hours, so if you can, plan ahead.
Tuscan Bean Salad
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