Healthy Homemade Tuscan Bean Salad
Serving size: 6-8
When the weather is nice, you don’t want to spend a lot of time heating up the house by using the stove. Also, even though the days are longer, it feels like I have less time because everyone has come out of their rain-proofed cocoons to play. It seems that from yoga to bike rides to just walking outside, I’m home so much less during the summer. This marinated Tuscan Bean Salad is easy to whip up the night before a BBQ, bring it for your work-week lunch or add it to an urban picnic.
Note: If you can’t find gigante beans, simply double one of the other options. If you’re not an olive fan, cube salami and add a sprinkling right before you eat.
Ingredients
2 tablespoons fresh sage, julienned
1 – 15oz can of each: cannallini beans (also called white northern beans), garbanzo beans and gigante beans
2 cloves of garlic, minced
1/2 cup roasted peppers, chopped (from the jar or left over from last night’s BBQ)
12 kalamata or Spanish green olives, roughly chopped
3 tablespoons fruity olive oil
Salt/pepper to taste
Directions
Drain/rinse beans; in a large mixing bowl, combine all ingredients. Let marinate for 4-8 hours and serve at room temperature.
