Our ever-popular Tuscan Bean Salad a healthy choice

By Sarah Nasello

Welcome to one of our favorite recipes for healthy: The amazing and flavorful Tuscan Bean Salad.

Tony’s Tuscan Bean Salad is a great blend of flavors, featuring cannellini beans, sun-dried tomatoes, red onions and celery, all pulled together with the tanginess of balsamic vinegar.

This super-healthy salad is terrific when paired with chicken, grilled or poached salmon, or any mild, white fish. It’s also great as an appetizer when served atop a toasted crostini or on an Asian spoon for easy enjoyment. It’s easy to double the recipe and can be made in advance, which makes it ideal for entertaining. We can think of few healthy dishes more flavorful and satisfying than this Tuscan Bean Salad. It’s a crowd-pleaser no matter how it’s served.

Tuscan Bean Salad

Serves: 4 to 6

1 15 oz. can of cannellini beans, drained and rinsed (great northern beans or navy beans may also be used)

¼ cup sun-dried tomatoes, cut lengthwise into strips (use either oil-packed or good quality dried variety)

1 stalk of celery, sliced

¼ red onion, diced

1 oz. extra virgin olive oil

½ oz. balsamic vinegar

Salt and pepper to taste

1 ear of corn, grilled and cut from the cob (seasonal summer option)

Combine all ingredients in a medium-sized bowl and mix well, being careful not to break the beans. Refrigerate for at least one hour. For best results, allow the salad to come to room temperature before serving.

To store: Cover leftovers with plastic or store in airtight container in refrigerator for up to three days.

Tony’s tip: This salad can be prepared up to 24 hours in advance. Just wait to add the olive oil, vinegar, salt and pepper until about one to two hours before serving to preserve the crispness of the vegetables.

Sarah Nasello’s blog, “Home With the Lost Italian,” features recipes by her husband, Tony Nasello, and is a product of Forum Communications Company. D