While searching for salads recently, I not only came across the idea for the Antipasto Salad, I also found a delicious recipe for Tuscan Bean Salad on the same Taste of Home website. Curiously, however, I also found a nearly identical recipe on Raley’s grocery store web site. Both the Taste of Home submitter and Raley’s grocery stores are in California. Hmmm…curious. I wonder which came first, and to whom I should give credit for the recipe.
The internet can be a tricky place for recipes and pictures. It’s a pleasure to find that most bloggers are very honest about giving credit for any recipes and photos on their blogs that may not be their own creation. It’s a code of ethics that keeps us all safe and in each others good graces. 🙂 Some of my own recipes and photos have been used on other sites and most of the bloggers have been gracious enough to give appropriate credit. However, once in a while I will come across a blogger who is patently unscrupulous and evidently without conscience when it comes to “borrowing” another blogger’s intellectual property. Tsk, tsk, tsk; somebody needs a spanking.
Hmmm…obviously I need some dessert and would you believe that I don’t have a single, solitary desserty thingy in the house? I had better do something about that. Then again, now that I think about it, my house is full to overflowing with fresh fruits and vegetables and it would be a much better plan to address those first. Hey! I could make banana muffins and zucchini bread! That would be addressing fruits and vegetables, right?
Alrighty then, now that I’ve settled that issue, let’s turn our attention to this Tuscan Bean Salad. Isn’t it interesting how one word can change one’s whole mental concept about a food? If I had said that this was a bean salad, you’d probably have moved on quickly to something more interesting. However, using the word “Tuscan” in front of ‘bean salad’ makes you want to stay around and find out more about this salad. Good for you! You have a sophisticated, inquiring mind!
The base for this salad is cannelini beans, a white bean similar to a kidney bean. I have mentioned in other beany posts how much I enjoy beans. This is an enjoyable way to incorporate beans into your diet, particularly for the summer. The flavor is rather mild, which would complement oh, say, hamburgers or slow cooker Pulled Pork Barbecue Sandwiches OR Italian Beef Sandwiches. Yum! Plus, this is a very easy salad to make, perfect for a lazy busy day.
By way of an FYI, here’s some food for thought. I’m thinking that quinoa would be an excellent substitution for the beans. That quinoa stuff is really fascinating.Print
Tuscan Bean Salad
- 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
- 1 jar (6.5 ounces) marinated artichoke hearts, undrained
- 1 cup roasted sweet red peppers, cut into 1-inch strips
- 3/4 cup sliced ripe olives
- 1/2 cup chopped red onion
- 1/4 cup oil-packed sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup fresh basil leaves, thinly sliced
- In a large bowl, combine the beans, artichoke hearts, roasted red peppers, olives, onion, sun-dried tomatoes, olive oil, balsamic vinegar, salt, and pepper.
- Cover bowl and refrigerate salad for about 30 minutes or more.
- When ready to serve, stir in the basil. Because of the moisture content, it is best to serve this salad with a slotted spoon.